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October 26, 2023 Breakfast

Pumpkin Baked Oatmeal

This gluten free Pumpkin Baked Oatmeal are super simple to make and perfect for fall! This recipe is naturally dairy free, soy free and something the whole family can enjoy! They are truly the perfect way to start any fall morning. The pumpkin flavor paired with the chocolate chips are the ideal combination.

This pumpkin baked oatmeal is great not just for breakfast but is the perfect snack or dessert. The delicious pumpkin puree and pumpkin spice ensure all of the delicious spices and flavors of fall are present. Chocolate can make any dish even better! I’m a chocolate fan so it makes these even more delicious.

If you love all things Fall, you have to check out my other favorite Fall treats, like my Homemade Gluten Free Apple Cake. I am a huge fan of all fall flavors and spices so have spent time developing numerous delicious fall recipes. I recommend starting with: Gluten Free Pumpkin Muffins, Oat Flour Pumpkin Muffins, Gluten Free Apple Crisp, Slow Cooker Pumpkin Soup, Vegan Pumpkin Mousse, Gluten Free Apple Muffins, Gluten Free Tart with Chocolate Filling, Gluten Free Pumpkin Cookies, Gluten Free Pumpkin Cake, Gluten Free Pumpkin Bread, Dairy Free Pumpkin Spice Smoothie, and Apple Oatmeal Bake.

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Why You Will Love This Recipe

It is so simple! There is little hands on time before it is baking away.
This recipe is naturally gluten free, dairy free, soy free, refined sugar free, and nut free.
Kids will love this recipe as well!
The combination of pumpkin spices and chocolate is one of my favorites.
This is one of my favorite fall baked oatmeal recipes along with my apple oatmeal bake.
If you are local to the Pittsburgh area, we feature different seasonal treats on my weekly meal prep menu that delivers right to your door.

Ingredients

Sprouted oats-sprouted oats are easier to digest. Make sure they are gluten free!
Almond milk-Any kind of milk will work. I like almond or coconut milk.
Pumpkin puree-Make sure it is pumpkin puree rather than pumpkin filling! They are different. Pumpkin filling contains other ingredients. We want just pure pumpkin puree!
Pumpkin spice-To taste.
Maple syrup-To sweeten. You can also substitute raw honey.
Coconut oil-To prevent the oatmeal bake from drying out.
Egg-To bind everything together.
Chocolate chips-I like enjoy life dairy free brand.
Cooking oil spray-I like avocado oil spray from costco.

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

Substitutions and Variaions

If you do not like baking with maple syrup, you can choose a different natural sweetener such as agave.
You can exclude the chocolate chips if you prefer your oat bars to be less sweet.

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

Step by Step Instructions

Pumpkin baked oatmeal ingredients in a glass mixing bowl unmixed.

Photo 1: Preheat the oven to 350 degrees F. Place all of the ingredients in a mixing bowl and combine.

Raw pumpkin baked oatmeal batter mixed together in glass mixing bowl.

Photo 2: Then, spray a 8 by 10 casserole dish with cooking oil spray and evenly lay the mixture in. Bake for 30-35 minutes or until the top is golden. Allow the oatmeal bake to cool before cutting.

Expert Tips

Tip # 1: When purchasing your pumpkin purée, you want to ensure that you choose pumpkin purée and not pumpkin pie filling. Pumpkin pie filling has additional ingredients added in.
Tip # 2: If you want to add additional nutrients to the oat bars you can add replace a portion of the pumpkin purée with roasted butternut squash. You will just need to blend the butternut squash with a small portion of liquid to ensure it is as smooth as the pumpkin.
Tip # 3: You can switch these oat bars up by adding fun toppings! You can make a simple dairy free glaze, add additional chocolate chips, or top with fresh fruit! It will only make the baked oatmeal more delicious.

Recipe FAQs

What should I serve this pumpkin oatmeal with?

I love serving this with many things: coconut, raw honey, maple syrup, chocolate chip, banana slices, and fresh fruit.

How should I reheat this?

I suggest reheating in the microwave for 20 seconds. If you want to keep the crispiness, you can reheat in the oven at 350 degrees F for 5-10 minutes.

Can I make my own pumpkin spice seasoning?

Of course! It is so simple! Just mix together 2 1/2 teaspoons of cinnamon, 1 teaspoon nutmeg, 1 teaspoon ground ginger, and 1 teaspoon of allspice. Then, simply enjoy!

Can I use steel cut or quick oats instead of sprouted oats?

Steel cut oats will change the texture and consistency of the baked oatmeal. If you are using quick oats, you will want to add additional oats to the batter to get the right consistency of the batter before baking so that it isn’t too wet.

Can I freeze these oat bars?

Yes! These are great to freeze in advance. You will want to ensure to freeze them in single layers in an air tight container.

Pumpkin baked oatmeal slice on a plate with a gold fork and maple syrup.

Storage Instructions

This recipe can be stored in the refrigerator for up to 5 days in an air tight container.
This baked oatmeal can be stored in the freezer in an air tight container for up to 3 months.

Other Pumpkin Recipes You Will Love

Are you interested in a list of my go to healthy alternatives?

Download your FREE guide below

download here

October 23, 2023 Allergy Friendly

Pumpkin Slow Cooker Soup

This Pumpkin Slow Cooker Soup is so creamy and loaded with delicious fall flavor. This slow cooked soup only requires 10 minutes of hands-on time which makes it so easy to prepare! This is the perfect soup to make ahead of time on a busy weeknight. Serve with your favorite salad or a warm loaf of bread to warm up on a chilly, fall night.

This soup is warming with all of the fall flavors with delicious pumpkin and cumin. As soon as fall weather starts, this soup is in a constant rotation for meal prep in my home. The aromas that fill the house as this soup cooks in your slow cooker are better than any candle you could buy in the store.

Fall is my favorite time of the year for cooking and baking. I have developed a variety of recipes that encompass all of the delicious flavors of fall. Some of my favorite recipes are my: Gluten Free Ravioli, Carrot and Butternut Squash Soup, Butternut Squash Curry, Instant Pot Turkey Soup, Gluten Free Italian Wedding Soup, Apple Ginger Pulled Pork, Whole30 Sloppy Joe Bowls, Cauliflower Leek Soup, Dairy Free Lobster Bisque, and Thai Shrimp Soup.

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Why You Will Love This Recipe

Slow cooker soups are the best for a cold night because they are so easy. Throw all your ingredients in the slow cooker, and your job is done.
This soup is a great way to get in those vegetables without feeling like you are eating a ton of veggies! The carrots in the soup are a great added touch, and you do not even taste them.
Calling all pumpkin lovers! This crockpot pumpkin soup can be made all year around by using fresh pumpkin or canned pumpkin. You do not have to hold off for pumpkin season!
You can prepare this creamy pumpkin soup ahead of time to make for your family dinner. All you need to do is throw it in the crockpot in the morning.
The veggies in this soup can be adjusted to your preference. Potatoes would be great in this soup too!
This soup is naturally dairy free, gluten free, grain free, soy free, paleo, keto, and refined sugar free. It can also be made Whole30, Autoimmune Protocol (AIP) and vegan friendly.
If you want this soup prepared for you, check out my Gluten Free Meal Prep Menu. We deliver ready to eat meals all over the Pittsburgh area.

Ingredients

Carrots-I used store bought shredded carrots here but any kind of carrots will work. If you are using big carrots you can put them in your food processor or grate them with a cheese grater.
Garlic and yellow onion-The garlic and onion in this recipe add a ton of flavor. I prefer yellow onions here. One of my favorite ways to chop up onions is by peeling them and putting them into the food processor. It helps to cut the onions into fourths when we do this.
Unsweetened pumpkin puree- It is super important that you buy pumpkin puree instead of pumpkin pie filling. They look almost identical in the grocery store but are two very different things. You want the canned pumpkin to have only one ingredient in it-pumpkin. I love the Trader Joe’s brand. Every year I buy a case of it at a time because it sells out so quickly.
Volpi’s Coppa- Adds so much flavor to this soup. Who doesn’t like little bites of bacon in their food? Volpi’s Coppa is like bacon on steroids!
Cumin & Paprika– Extra seasoning. This can also be adjusted to taste.
Coconut milk– Can be swapped with almond milk, or coconut cream if you can tolerate it. This gives the soup its creamy texture. If you want to omit, you can, but you may need to add extra chicken broth in order to thin the soup.
Chicken broth– Keeps the soupy texture. Chicken broth is also loaded with vitamins and minerals. I love the Kettle & Fire brand. Chicken stock also works.

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

Substitutions and Variations

If you are unable to fine Volpi’s Coppa, you can use thick cut bacon instead.
Substitute the coconut milk for almond milk or cream if you can tolerate it.
If you are vegetarian, you can use vegetable broth and omit the bacon. This would make it a vegan soup too!
For the autoimmune protocol (AIP)-You can omit the paprika, cumin, and coppa.
Fun garnishes and toppings-while garnishes are not a must, a few of my favorites are fresh thyme, parmesan cheese, pumpkin seeds, crusty bread, and Homemade Croutons.

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

Photo 1: First, chop the onion, carrot, and Coppa. If you are using shredded carrots, you can leave those as is. If you are using whole carrot I suggest running it through the food processor or using an a cheese grater.

Pumpkin slow cooker ingredients in slow cooker base uncooked.

Photo 2: Next, add the onion, garlic, carrot, pumpkin, coppa, cumin, paprika, and chicken broth to the Instant Pot or crock pot. Cook on low for 5-6 hours. Using an immersion blender/ stick blender or food processor, blend until smooth.

Equipment Needed

Immersion blender, stick blender or food processor.

Expert Tips

Tip # 1: You can easily double this recipe if you are feeding a larger crowd. Just make sure your slow cooker is big enough to hold it.
Tip # 2: If after you blend the soup it is too thick for your liking, you can add additional chicken broth and let it warm up.
Tip # 3: I love to top my soup with additional cream, fresh herbs, red pepper flakes, and even gluten free croutons.

Recipe FAQs

Can I freeze pumpkin carrot soup?

Yes. This soup will last in an airtight container in the refrigerator for up to 5 days. If you want to save it longer, pop it in the freezer for up to 3 months.

What should I serve with this soup?

Nothing beats some bread with this soup! I recommend my AIP Bread Rolls. The possibilities are endless. A salad would be great as well. I have so many salad recipes on my website for you to check out.

What kind of slow cooker do you use?

I have a Ninja Instant Pot. It is so great – it has 11 different functions! Totally worth it. You can also use a regular crockpot it you have that.

How can I make this pumpkin soup spicy?

You can add a little cayenne pepper to your linking. Cayenne adds the perfect kick.

Is this soup keto friendly?

Yes, pumpkin is a great low carb keto option.

Slow cooker pumpkin soup in a white bowl with fresh green herbs garnishing the bowl.

Storage Instructions

This dish can be stored in the refridgerator for up to 5 days in an airtight container.
This soup can be stored in an air tight container in the freezer for up to 3 months.

Other Gluten Free Pumpkin Recipes You Will Love

Are you interested in a guide of my go to healthy alternatives?

Download your FREE guide below

download here

October 18, 2023 Breakfast

Gluten Free Pumpkin Bread

This Gluten Free Pumpkin Bread is a decadent fall bread that makes the perfect dessert or snack! This quick bread recipe only involves 15 minutes of hands-on time, you can have a warm loaf on the table in under 2 hours. This homemade grain free pumpkin bread is moist and full of flavor. We love batch making a bunch of loaves in advance to freeze and eating them all throughout fall.

This gluten free pumpkin bread is always a crowd pleaser! I love to have it in the refrigerator so that anytime I need a quick snack or to satisfy my sweet tooth it is ready to go. As soon as the weather gets cooler, that’s when I love to have my home with all kinds of fall spiced goods to snack on.

If you think the fall Fall season is the best time of the year like I do, you have to check out my other Fall favorites, like my Homemade Gluten Free Apple Cake. I have also spent a large amount of time in developing other delicious and gluten free fall recipes that are always a crowd pleaser. Some of my favorite fall recipes are: Gluten Free Chocolate Donuts with Pumpkin Maple Frosting, Gluten Free Pumpkin Soup, Pumpkin Spice Oat Flour Muffins, Cranberry Orange Cardamom Coffee Cake, Pumpkin Cheesecake Jars, Gluten-Free Pumpkin Muffins, Gluten Free Pumpkin Cake, Gluten and Dairy Free Cake, Dairy Free Pumpkin Spice Smoothie, and Gluten Free Apple Muffins.

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Why I Love This Recipe

This easy pumpkin bread is so simple to whip together, it only requires 15 minutes of hands on time.
This bread is lower carb in comparison to other gluten free flour breads since the main flour here is almond flour. Unlike the Starbucks pumpkin bread, this recipe is also naturally gluten free, grain free, dairy free, paleo, soy free, and refined sugar free.
You can batch make this gluten-free pumpkin loaf and freeze it so you can eat it all throughout fall.
This recipe is seriously the best gluten-free pumpkin bread recipe. No one will even know it is gluten free!
If you are in the Pittsburgh area, we feature different seasonal treats on my weekly meal prep menu. You can try this healthy pumpkin bread when it is on the menu.
You can make this gf pumpkin bread as one big loaf or cook it into mini loaves too.

Ingredients

Almond flour- Make sure to use blanched almond flour instead of almond meal. Blanched almond flour means that the skin was removed from the almond. This creates a nice texture for baking. I like to get mine in a big bag from Costco.
Baking soda– To help the bread rise.
Ground cinnamon, ground cloves & ground nutmeg- The best combination of fall spices. Seriously, this bread just TASTES like fall.
Eggs– Bind everything together. This recipe requires real eggs, do not try to use flax eggs.
Canned pumpkin- The best thing to make pumpkin desserts, this is what give this recipe the pumpkin flavor. I like to get mine from Whole Foods. Make sure you buy canned pumpkin puree rather than pumpkin pie filling. They are very different. You can make your own homemade pumpkin puree by roasting your own pumpkins and scooping out the filling.
Pure maple syrup– Costco’s Kirkland brand is the best. No crazy additives! I prefer unrefined sugars like maple syrup over brown sugar or white sugar.
Vanilla extract & salt- Enhances all the flavors.
Chocolate chips- Pumpkin and chocolate is one of my favorite combinations for fall. I like the enjoy life chocolate chip brand but you can use any kind you would like. My top two favorite dairy free chocolate brands are enjoy life and hu brand.

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

Substitutions and Variations

If you are not dairy free, you can use any brand or type of chocolate chip that your prefer.
If you do not have gloves and nutmeg or like the pumpkin pie spice, you could substitute for allspice.
Since not all gf flour mixes are made equally, do not try to substitute the almond flour for 1-to-1 baking flour or other flour blends.

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

Step by Step Instructions

Gluten free pumpkin bread dry ingredients placed in a glass mixing bowl separately.

Photo 1: First, preheat the oven to 350 degrees F. Then, spray a 8 by 4 bread loaf pan with cooking oil spray.

Gluten free pumpkin bread dry ingredients mixed together in a glass mixing bowl.

Photo 2: Combine all dry ingredients in a mixing bowl.

Gluten free pumpkin bread wet ingredients placed in glass mixing bowl separately.

Photo 3: Place all wet ingredients into a separate mixing bowl and combine.

Gluten free pumpkin bread ingredients combined in a mixing bowl with a light pink spatula.

Photo 4: Add your dry ingredients to you wet ingredients and mix together until well combined.

Gluten free pumpkin bread batter with dairy free chocolate chips poured on top.

Photo 5: Add your chocolate chips to your mixed batter.

Gluten free pumpkin bread batter mixed together with dairy free chocolate chips in a glass mixing bowl.

Photo 6: Fold you chocolate chips into your batter until well combined.

Gluten free pumpkin bread loaf in a pan with wax paper.

Photo 7: Now place the batter in the bread loaf pan. Bake for 45 minutes . The best way to know if your bread is done is by putting a toothpick in the center of the loaf and seeing if it comes out clean. Allow the bread to sit for 30 minutes before moving. I like to set on a cooling rack to allow for faster cooling. Happy baking!

Expert Tips

Tip # 1: I highly recommend investing in a silicone bread mold. Be sure to apply cooking oil spray, and the bread will slide right out, completely mess free!
Tip # 2: Make sure you use blanched almond flour in this recipe-not course almond flour. If you use course it won’t come out as smooth.
Tip # 3: When purchasing your pumpkin puree, be sure to check that you are getting pumpkin puree and not pumpkin pie filling. They will have different ingredients.

Recipe FAQs

How should I store leftovers?

Store leftovers in an airtight container for up to 5 days. It tastes even better the second day- once the flavors have fully combined and settled! This bread can also be tightly wrapped and frozen for up to 3 months.

Can I freeze pumpkin bread?

Yes! Absolutely! The key is allowing the bread to fully cool prior to freezing. Once the bread is cool, wrap it in cling wrap.

Can I skip the chocolate chips?

Of course, if you are looking for a simple, plain paleo pumpkin bread, leave out the chocolate chips. Follow the instructions as usual, minus the chocolate.

What is your go to loaf pan for this recipe?

I love using a silicone bread pan! It allows the bread to pop out smoothly and allows for easy clean up.

When is pumpkin season?

I can eat pumpkin all year round but pumpkin is in season between September-November.

Gluten free pumpkin bread sliced on a cutting board.

Storage Instructions

This recipe can be stored in an airtight container in the refrigerator for up to 5 days. Allow the bread to get to room temperature prior to storing.
This recipe can be stored in an air tight container in the freezer for up to 3 months.

Other Gluten Free Pumpkin Recipes You Will Love

Are you interested in a list of my go to healthy alternatives?

Download your FREE guide below

download here

October 18, 2023 Dairy free

Gluten Free Pumpkin Muffins

These Gluten Free Pumpkin Muffins are to die for! They are soft, moist, easy and quick to make! The canned pumpkin combined with the dairy free chocolate chips, bananas, and pumpkin pie spice makes these grain free muffins perfect for fall!

These flourless muffins are moist and packed of all of the fall flavors I love! As soon as the weather starts to cool down I love to cook and bake with all of the spices of fall. If you are a big Fall girl like me, you have to check out one of my other favorite Fall desserts, like my Gluten Free Orange Cake and Homemade Gluten Free Apple Cake!

A few other fall recipe favorites are my: Gluten Free Pumpkin Cookies, Gluten and Dairy Free Cake, Gluten Free Apple Crisp, Gluten Free Pumpkin Bread, Gluten Free Apple Muffins, Apple Oatmeal Bake, Gluten Free Pumpkin Soup, Gluten Free Pumpkin Cake, Pumpkin Baked Oatmeal, Dairy Free Pumpkin Spice Smoothie, and Paleo Pumpkin Muffins. I even have a dog treat recipe on my blog for your fur babies, check out my Liver Cake For Dogs Recipe on my blog. Dogs love this treat. I love making my dog a treat when I make us humans a treat too!

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Why You Will Love This Recipe

These paleo pumpkin muffins are so soft, moist and full of flavor!
They are so simple to make!
Kids will love these muffins as well.
This recipe is naturally gluten free, dairy free, paleo, soy free, grain free, and refined sweetener free.
This recipe is so versatile and can be adjusted to use different ingredients like in my Gluten Free Banana Walnut Muffins.
If you are local to the Pittsburgh area, we feature different muffin recipes on my weekly meal prep menu and they are delivered right to your door!

Ingredients

Eggs-This helps bind everything together.
Almond butter-This is what we are using as an alternative to flour. You can substitute peanut butter, but note that peanut butter has a different taste than almond butter. It is a lot stronger, but if you love peanut butter that is the way to go!
Maple syrup-To add in some sweetener.
Fresh ginger-I love fresh ginger. It is so yummy and can really take any dish or dessert to a whole new level! You can use powdered ginger, but just note that powdered is not the same as fresh so the flavor may be off a bit.
Baking powder-To help the muffins rise.
Banana-To help naturally sweeten these paleo pumpkin muffins.
Avocado spray-To prevent the muffins from sticking to the pan.
Cocoa powder-To add to the chocolatey taste.

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

Substitutions and Variations

You can substitute the nut butter of your choice instead of almond butter.
If you can’t find pumpkin puree in the store, you can make you own.
If you are not dairy free, you can use the chocolate chips that you prefer.

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

Banana mashed in a glass bowl with a whisk.

Photo 1: Preheat the oven to 350 degrees F. Start by mashing the banana in your glass bowl before adding other ingredients.

Gluten free pumpkin muffin ingredients in a glass bowl with mashed banana and a whisk.

Photo 2: Mix all ingredients into a mixing bowl until completely combined.

Raw gluten free pumpkin muffin batter in a glass bowl with a whisk.

Photo 3: Spray the muffin pan with avocado oil cooking spray.

Raw gluten free pumpkin muffin batter in a silicone muffin pan.

Photo 4: Then, evenly distribute the mixture in the muffin pan. Bake for 30 minutes. You must allow the muffins to cool and sit for 20 minutes before popping them out of the pan to ensure they do not break.

Expert Tips

Tip # 1: To ensure that the muffins are baked through, stick a tooth pick or knife into a muffin and ensure that it comes out clean.
Tip # 2: If you are a chocolate fan, you can sprinkle additional chocolate chips on top of the batter once they are in the muffin pan.
Tip # 3: When you are purchasing your pumpkin puree from the store, you will want to be sure to pick up pumpkin puree and not pumpkin pie filling so there aren’t additional ingredients mixed in.

Recipe FAQs

What kind of muffin pan do you recommend to use?

I now only use silicone muffin pans! They make baking so much easier. You do not have to worry about the mixture sticking to the muffin pan.

How should I store these gluten free pumpkin muffins?

I love using glass containers! These muffins can be stored in the refrigerator for up to 5 days in one of these air tight containers.

How do I make homemade pumpkin puree?

It is so easy to make your own pumpkin puree! You simply cut your small baking pumpkins in half, scoop out the seeds, season with cooking oil spray, and place on a baking sheet. You will then bake this in then oven at 350 degrees F for 45 minutes or until the pumpkin is fork tender. Once pulling out of the oven, you will peel off the skin and place into a food processor to smooth the filling with adding a little water if needed.

Gluten free pumpkin muffins stacked on a clay plate with whole star anise, cinnamon sticks, and fresh banana.

Storage Instructions

This recipe can be stored in an air tight container for up to 5 days in the refrigerator.
These muffins can also be placed in the freezer in single layers in an air tight container for 3 months.

Other Gluten Free Pumpkin Recipes You Will Love

Are you interested in my list of go to healthy alternatives?

Download your FREE guide below

download here

October 14, 2023 Condiments

Breakfast Burrito Sauce

This Healthier Simple Breakfast Burrito Sauce is both a must for all of your breakfast burritos but also eggs in general! This recipe only a couple of minutes to make and will elevate any breakfast to make it quite tasty on a busy morning. This creamy yet tangy sauce is full of flavor and only requires 4 simple ingredients that you will likely already have on hand. You can add this fun sauce to your breakfast table in less than 5 minutes!

Orange sauce in a wooden bowl with red pepper flakes and fresh chives on top.

Breakfast is a big deal in my house. If you follow along on instagram, you know that I do not skip meals, especially breakfast! I love all savory breakfast foods like this Gluten Free Hashbrown Breakfast Casserole, Easy Instant Pot Bacon, Sausages in The Air Fryer, and of course my absolute favorite- Dairy Free Hollandaise Sauce.

This recipe was originally inspired by my husband, he loves breakfast burritos and sauces! I started making this recipe so he would have something to dip is eggs, burritos and sandwiches in. I almost feel bad calling it a recipe because it is so easy to make! This creamy breakfast burritio sauce is truly the best and it goes well with just about anything-not just eggs. This homemade Chipotle Sauce is a staple in my fridge during the week. If you love a nice sauce on your eggs, be sure to check out my Avocado Crema sauce too!

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Why You Will Love This Recipe

I love making this recipe for brunch nearly every weekend. It pairs great with just about anything. I especially love it with my Spinach Mushroom Frittata.
This recipe tastes far better than any kind of store bought breakfast dipping sauce.
It literally takes less than 5 minutes to make.
My recipe is naturally dairy free, gluten free, soy free, grain free, refined sugar free, paleo and Whole30 friendly.
This recipe only requires one bowl and a food processor so you do not have to worry about dirtying a bunch of dishes.
This recipe can be used as both a sauce to dip all of your favorite breakfast dishes in as well as a salad dressing.

Ingredients

Avocado mayo-Avocado mayo is a healthier alternative to regular mayo. I love it because it is made with avocado oil vs. canola oil which be highly inflammatory to people with food sensitivities and stomach problems like myself. You can also use greek yogurt if you are looking for something with more protein instead of mayo.
Chipotle peppers in adobo sauce-This is what gives this sauce a nice kick!
Lime juice-This adds a little bit of acid which enhances the flavor of the peppers.
Salt & Pepper-To taste.

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

Substitutions & Variations

Avocado mayo-While this is my go to mayo alternative, you can also use vegan mayo or regular mayo. If you are going the vegan mayo route, I suggest using one made with chickpeas! If you are looking for a lower calorie option, you can also use sour cream.
Hot sauce-If you like medium heat, stick to just the adobo peppers, but if you like a kick, add a dash of hot sauce.
Green chilies-I like a little bit of spice, but not too much. My husband on the other hand loves spice! If we have green chilies on hand, I will add them to the sauce for an extra kick.
Black beans-If you are making these burritos fresh and not freezing them, you could also add in black beans for more fiber! I do not suggest freezing this recipe with black beans.

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

Step By Step Instructions

All ingredinets for my go to breakfast burrito sauce in a clear food processor. — **Photo 1:** Place all ingredients in a food processor.

Photo #2: Blend all ingredients together until the sauce is creamy and smooth. — **Photo #2:** Blend all ingredients in the food processor and blend until the sauce is creamy and smooth.

Expert Tips

Tip #1: If you are a garnish gal like me, chives go great with this sauce. Later this sauce onto your next breakfast burrito and garnish with fresh chives on top.
Tip #2: If you are sensitive to spice, start off with half of the amount of adobo peppers at first, then slowly add more in to get the spiciness to your linking. It is far easier to add more spice than to remove spice.

Recipe FAQs

What should I do with leftover chipotle peppers?

You can place the extra peppers in the food processor and process until if forms a paste. You can store the paste in an air tight container for up to a week in the fridge.

What can I serve this sauce with aside from breakfast burritos?

While serving this sauce with breakfast burritos is my favorite, you can also serve it with Air Fryer Home Fries, Ninja Air Fryer Sweet Potato Wedges, Gluten Free Burgers, Frozen Shrimp In The Air Fryer, Sheet Pan Shrimp Tacos, and Frozen Cod In the Air Fryer. To be honest, my favorite way to eat this sauce outside of eating it with a burrito is with some type of potato, like a hash brown! This sauce also goes great with steak-I love making it with my Date Night Sirloin Steak Dinner, it is delicious!

How can I thicken this sauce?

You can mix arrowroot (or corn starch if you eat corn) with some water in a small bowl. Slowly add it into a larger bowl with the sauce and mix together. This will bind everything. It is important not to over mix the sauce or it will be too runny.

How can I adjust the spice level?

If you are not a spice person, I suggest starting with a little bit of the adobo sauce and slowly adding more to your liking. You can also add green chilies if you like a little extra kick.

Can I use chipotle powder?

Yes you can. Although the fresh stuff is better! If you are using chipotle powder, substitute half a teaspoon of the dried seasoning instead of the fresh.

How can I make this recipe vegan?

You can use dairy free sour cream or egg free mayonnaise.

Do you have a go to breakfast burrito recipe to serve it with?

If you follow along on instagram, you have probably seen me batch make my husband breakfast burritos. I almost feel bad calling the recipe a full recipe because they are so easy to make. I typically whip up a batch once a month to make frozen burritos. It is super simple, I just sauté a bell pepper on medium-high heat to get them nicely charred in my cast-iron skillet, chop up some pork sausage, and make a batch of fluffy scrambled eggs. Then, I warm tortillas (you can use a flour tortilla, but since we are gluten free we normally use Siete) by placing them in the air fryer for 2 minutes. Warming the burritos allows them to fold more easily. Once they are warmed, I make the burritos, let them cool then roll them in parchment paper. Lastly, I add them to an air tight container before placing them in the fridge or freezer. You can also use a large freezer bag if you do not have an air tight container. Note, I do not suggest storing the burritos in aluminum foil or plastic wrap. This won’t keep them as fresh.

How should I reheat?

This sauce should not be reheated because it has eggs in it. However, this sauce does taste best at room temperature. Be sure to take it out of the fridge 30 minutes or so prior to eating.

Orange breakfast burrito sauce in a small wooden bowl with sitting in a flower white bowl with fresh chives and red pepper flakes on top.

Storage Instructions

I do not suggest freezing this recipe unless you substitute the mayo for sour cream. Mayo never freezes well.
This recipe lasts for up to 10 days in the refrigerator. I suggest storing it in an air tight container.

Other Simple Sauce Recipes You Will Love

Are you interested in a guide of my go to healthy alternatives?

Download your FREE guide below

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Breakfast Burrito Sauce

Course SAUCE

Cuisine American, Mexican

Diet Gluten Free

Prep Time 10

Total Time 10

Servings servings

Author Allianna Moximchalk

193kcal

Cost $2

Print Recipe Pin Recipe

Equipment

▢
Food processor
▢
mixing bowl
▢
whisk

Ingredients

▢ 1 cup avocado mayo
▢ 2 tbsp chipotle peppers in adobo sauce You can add more if you like more of a kick.
▢ 2 cloves garlic minced
▢ 1 whole lime juiced and zested

Instructions

Place in the food processor and blend for 20 seconds or until smooth.

Notes

Storage: Store in an air tight container for up to 1 week.

Nutrition: The nutritional information on this recipe card is just an estimate and cannot be guaranteed.

Servings: This recipe yields approximately 8 servings.

Equipment: A high speed food processor will help!

If you loved this recipe as much as I do, a star rating review would mean the world!

Easy and delicious recipe that elevates any meal!

Tried this recipe?Tag me on instagram @alliannaskitchen!

October 11, 2023 Desserts

Gluten Free Pumpkin Cake

This extra moist Gluten Free Pumpkin Cake with chocolate ganache sauce is the perfect fall dessert. The pumpkin makes this gluten free cake extra moist, while the ginger and pumpkin spice give this paleo bundt cake a nice kick! The dairy free ganache sauce is every chocolate lovers dream.

Pumpkin cake with chocolate sauce on a blue and white plate.

Fall is hands down my favorite time of year! As soon as the cooler weather begins I love to start baking with all of the traditional fall spices and flavors. This cake is perfect to satisfy you sweet tooth but is also the perfect ending to your next family or friend gathering. The moist cake with the fall flavors all topped with the chocolate ganache makes for an incredible dessert.

If you love all things Fall like I do, make sure you check out my other favorite Fall baking recipes: My Gluten Free Rice Crispy Treats, Homemade Gluten Free Apple Cake, Oat Flour Pumpkin Muffins, Gluten Free Pumpkin Cookies, Gluten Free Apple Crisp, Gluten Free Pumpkin Bread, Gluten Free Pumpkin Muffins, Paleo Pumpkin Cheesecake Jars, Gluten Free Orange Cake, Gluten and Dairy Free Cake, Gluten Free Tart and Paleo Pumpkin Muffins.

I even have a dog treat recipe on my blog for your fur babies, check out my Liver Cake For Dogs Recipe on my blog. Dogs love this treat. I love making my dog a treat when I make us humans a treat too!

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Why You Will Love This Recipe

It is so simple and delicious! The cake has the perfect balance of pumpkin and spice flavors throughout.
This gluten free cake will be a hit with guests of all ages, including kids!
This recipe is naturally gluten free, dairy free, soy free, refined sugar free, and paleo.
This cake would pair well with one of my pumpkin spice smoothies on the side!
A slice of this cake is the perfect treat on a cool fall day!
There is little hands on time before the smell of pumpkin and spices is filling you home as the cake bakes!

Ingredients

Almond flour is my go to gluten free flour. You cannot sub this for another gluten free flour because they are not all created equally.
Arrowroot flour is used as a thickening agent in this recipe. For most of my recipes, unless otherwise noted both ingredients can be used interchangeably with tapioca flour. Think of tapioca and arrowroot as the cornstarch to paleo baking.
Baking soda and baking powder allow the cake to rise. Be sure both ingredients are within the expiration date! I like to keep mine for 3 months at a time. Some baking powders can have gluten in them. Be sure to get a gluten free kind.
Freshly grated ginger and pumpkin spice gives this recipe a nice kick! If you are not a pumpkin spice fan, you can swap with cinnamon or leave it without.
Coconut sugar is by far my favorite paleo sweetener. Some people prefer the taste of maple sugar over coconut sugar. For most of my recipes they can be used interchangeably with a 1:1 ratio unless otherwise stated.
The eggs help with the moistness of the cake!
The maple syrup mixed with the coconut sugar adds an extra layer of sweetness. I am obsessed with Costco’s brand of maple syrup. It is made with no added sweeteners and I feel you get the best bang for your buck with their brand.
The coconut oil adds to the moistness of the cake. You can use melted ghee, if you prefer ghee over coconut oil.
Olive oil spray from Trader Joe’s is one of my favorites for baking! The only ingredient is olive oil and it prevents the cake from sticking to the pan. Any kind of oil will work, just be sure you spray/ rub the pan.
I like to use Enjoy Life chocolate chips, I have found they taste pretty dang close to regular chocolate. If you are not dairy free, you can use any chocolate chips or chunks of your choice. I also really like the Hu brand.
For the coconut cream, you can sub this with any other kind of dairy free milk. I like coconut cream because it is thicker, but any kind of dairy free milk will work.

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

Substitutions and Variations

If you prefer to make homemade pumpkin puree you can use that instead of canned. Homemade pumpkin puree will have a higher water content than store bought, so I recommend decreasing the pumpkin puree measurement by 1/8 cup.
If you do not like to use coconut sugar, you can substitute for the sweetener of your choice.

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

Gluten free pumpkin cake ingredients in a large glass bowl.

Photo 1: Preheat your oven to 350 degrees F and spray the silicone baking mold with olive oil spray or your nonstick spray of choice. Next, in a large mixing bowl, add all ingredients and whisk to combine.

Photo 2: Place the bundt mold on a baking sheet pan for support prior to pouring any batter in. Slowly and evenly pour the batter into the mold. Place in the oven and bake for 55 minutes. Upon removing from the oven, allow the cake to sit for 20 minutes to set. Place a cutting board or large plate on top of the silicone mold and flip the cake over, allowing it to separate from the mold.

Chocolate and coconut milk in a large sauce pan. — **Photo #3**: While the cake is cooling, place the coconut cream in a small saucepan on medium high heat. Once the cream starts boiling, add the chocolate and immediately place the heat on low and continuously whisk until a chocolate sauce forms. Gently pour the chocolate over the cake.

Expert Tips

Tip # 1: It is important to bake with ingredients that are at room temperature. Set out all of your ingredients 30 minutes to 1 hour before you plan on making the cake batter.
Tip # 2: If this is your first time baking a cake in a bundt pan, I recommend testing the recipe before your gathering to have a practice round of removing the cake from the pan after cooling. This way you will have tested how to do this without the cake crumbling before serving it to your guests.
Tip # 3: When melting the chocolate in the warm cream, it is important to make sure that you are constantly stirring and that your spoon is reaching the bottom of the pan. If chocolate rests on the bottom it will burn and change the flavor of the chocolate ganache.

Recipe FAQs

What size bundt cake pan do you recommend?

I use a 10.5 inch bundt cake pan. Keep in mind that you can use a smaller or larger one but you will have the gauge how much batter you will need without it overflowing. I like to cook my bundt cakes with a pan underneath. I find it easier to transfer to and from the oven and to prevent it from overflowing. The pan I have was gifted to me, but I found one that is 9.75 inches here.

How long can I store this cake?

This cake can be stored in an air tight container for up to 5 days in the refrigerator.

Can I freeze this cake?

You can freeze this cake unfrosted for up to 2 months in an air tight container. But I recommend eating it fresh.

Can I make homemade pumpkin spice seasoning?

Absolutely! You would just mix together 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon ground ginger, and 1 teaspoon of allspice.

Pumpkin cake on a cake stand with coconut sugar on top.

Storage Instructions

This recipe can be stored in the refrigerator for up to 5 days in an air tight container.
This gluten free pumpkin cake can be stored in the freezer without the chocolate ganache for up to 2 months.

Other Gluten Free Fall Recipes You Will Love

Are you interested in a list of my go to healthy alternatives?

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October 11, 2023 Diet

Gluten Free Ravioli Recipe

These Gluten Free Ravioli have become a new favorite in my house. The sweet flavors from the pumpkin combined with the warm almond cream and the sage apple bacon “buttery” sauce makes this dish warming to eat on a cold fall day. It not only is the perfect weeknight meal but it will impress all of your guests this holiday season.

Gluten free ravioli on a white plate with fresh green herbs.

I have always loved pasta! Nothing beats the taste of homemade pasta in a delicious sauce. These ravioli take more hands on time but the taste is completely worth it! The consistency is beyond amazing.

If you are really into Fall harvest like I am, this recipe pairs really well with my Homemade Gluten Free Apple Cake and it just screams Fall! I have a variety of delicious fall recipes that are perfect for when the weather starts getting cooler. I suggest starting with: instant pot turkey soup, butternut squash curry, pumpkin slow cooker soup, apple ginger pulled pork, whole30 sloppy joe bowl, and cranberry bbq meatballs.

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Why You Will Love This Recipe

It is delicious and tastes like fall in a bowl!
This recipe is a crowd pleaser that even kids will enjoy.
This dish pairs well with my air fryer bacon brussel sprouts so that you get the sweet and savory flavor profiles.
This recipe is naturally gluten free, dairy free, grain free, soy free, and whole30.
No special equipment is needed for this recipe, you will have everything you need in your kitchen!
This dish can be easily paired with multiple protein options to make it a complete dish.

Ingredients

Pumpkin puree– you can make your own or just buy it like I did. Sweet potato puree will work too. I like the pumpkin apple bacon sage combo for fall.
Cassava flour– this is a must! No other substitute will work. Cassava flour is made from yuca root. *Side note, the first time i experimented with paleo ravioli was in college, Back then gluten free flours were not as mainstream. I tried making my own flour out of cassava root and it was an epic fail in addition to a mess. Moral of the story, buy the darn flour. Don’t try to attempt to make your own!
Sea salt will add a nice bit of a kick to the ravioli.
The kite hill almond cream is my favorite go to dairy free cream cheese, sometimes I make my own if time permits but other times (more often than not) I like to buy it premade. Most grocery stores carry Kite Hill, even Target does. If you can’t find it, ask. If a store does have it, it is typically in the dairy or dairy free section.
The ghee acts as the butter. I have been a big ghee fan for awhile. Although I cannot tolerate butter, I can tolerate ghee because the casein and lactose proteins are removed. If you are straight up dairy free, I suggest using a dairy free butter to go with your ravioli, even olive oil will work.
The bacon is the best part! Be sure to have the bacon precooked before you start. It will save on time. To keep this meal 100% paleo be sure you are buying bacon that is sugar free!
The chopped up green apple and dried sage add another layer of fall to this dish. Make sure the apple is cut up finely.

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

Substitutions and Variations

You can modify this recipe to remove the pumpkin flavoring and have plain gluten free ravioli.
This dish can also pair well with a variety of sauces to change the flavor profile.

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

Step by Step Instructions

Gluten free ravioli dough ball in a bowl.

Photo 1: Mix the pumpkin with the cassava flour and salt. Use your hands. The dough should be soft and pliable.

Gluten free ravioli dough rolled out on a flat surface.

Photo 2: Next, with a rolling pin, roll out one handful of dough. If the dough sticks, you can add an additional tablespoon of cassava flour until desired texture is achieved.

Gluten free ravioli pasta sheets with two scoops of filling on one side.

Photo 3: Bring a large pot of water with a pinch of sea salt to a boil. Keep it boiling until you are done rolling the ravioli. Next, cut the dough into a rectangle. Add one tablespoon of almond cream cheese to the dough.

Gluten free ravioli slice of pasta dough on top of second pasta dough slice with cream cheese filling on it.

Photo 4: Place the other rectangle on top of the one with the almond cream cheese and cut it down the middle.

Photo 5: Once cut down the middle, pull apart both pieces.

Raw gluten free ravioli with a fork pressing down the edges.

Photo 6: Next, with a fork press down on the edges to give it the fancy “trim.” Do not press all the way through or the dough will come apart.

Raw gluten free ravioli laid out on wax paper.

Photo 7: As you finish up the ravioli, add a few to the pot of boiling water. You do not want to overcrowd the pot so only do a few at a time depending on size. Boil for 3 minutes and set aside. Repeat until all the ravioli has been cooked.

Photo 8: For the sauce, place all of the ingredients into a saucepan and whisk until it simmers. Once the sauce is hot and brought to a simmer, pour over the ravioli.

Expert Tips

Tip # 1: If you are making the ravioli in advance, I highly suggest waiting to boil the ravioli and make the sauce until beforehand.
Tip # 2: When rolling out the dough, a rolling pin is the easiest but some may prefer to use their hands to press out the dough. It should be about 1/4 inch thick.
Tip # 3: When filling the ravioli, be sure not to place the filling too close to the edges. The ravioli can be any size but you will want to adjust the amount of almond cream cheese to ensure it doesn’t ooze out the side of the ravioli.

Recipe FAQs

How can I prepare these ravioli in advance?

If you do not intend on eating the ravioli right away, I suggest waiting until beforehand to boil it and add & make the sauce until you are ready to serve. This will prevent the ravioli from getting mushy. I always like to store my food in these glass containers.

When should I make this Gluten Free Ravioli?

I love the idea of serving this around the holidays. It is the perfect warm and cozy meal. It is going to be a staple on my thanksgiving table this year.

How can I save time while making it?

Prep your dough in advance! The dough lasts in the fridge for 3-4 days. If you want to roll out the ravioli beforehand too, great! Just be sure to wait until you boil it and add the sauce.

What should I do if my raw dough feels tough?

You can add water to the dough until it feels more pliable.

What does it mean if the cooked ravioli is tough?

If the ravioli are tough after you boil the pasta, I recommend shortening your boil time and also looking at the thickness of your pasta dough. If you roll your pasta dough sheets thinner next time this will also help with the toughness.

How do I prevent the filling from leaking out when the ravioli are cooking?

You can prevent your filling from leaking out of your gluten free ravioli by ensuring not to overfill your dough and also making sure to not place the filling too close to the edges of the pasta.

Is it cheaper to make you own gluten free pasta dough?

Absolutely! Making your own gluten free pasta dough and ravioli is much cheaper than purchasing in the store.

Two plates of gluten free ravioli on white plates and garnished with fresh green herbs.

Storage Instructions

This recipe can be stored in the refrigerator in an air tight container for up to 5 days.
These ravioli can be stored in freezer safe bags for up to 3 months uncooked.

Other Gluten Free Italian Recipes You Will Love

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Download your FREE guide below

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October 10, 2023 Dairy free

Gluten Free Pumpkin Cookies

These Gluten Free Pumpkin Cookies are super simple to make, easy and delicious! The creamy almond butter with the pure pumpkin puree with chocolate chips are oh so delicious! These homemade chewy pumpkin cookies only take 15 minutes to prep and are a fun better for you treat you can make all year around!

These pumpkin chocolate chip cookies are always a huge hit at any gathering I bring them to! Pair a cookie with a pumpkin spice smoothie and your taste buds will scream fall! The pumpkin flavoring is not overpowering but helps not only give the cookies their flavor but also helps keep them soft.

As soon as cooler weather hits all of my fall baking recipes start to come out. Check out a few other favorites on my blog like my Dairy Free Sugar Cookies, Gluten Free Chocolate Donuts with Pumpkin Maple Frosting, Gluten Free Thumbprint Cookies, Slow Cooker Pumpkin Soup, Paleo Pumpkin Bundt Cake, Paleo Pumpkin Muffins, Homemade Gluten Free Apple Cake, Gluten Free Chocolate Tarts, Gluten-Free Pumpkin Muffins, or Pumpkin Baked Oatmeal Bars the possibilities are endless.

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Why You Will Love This Recipe

These soft cookies are super soft and moist with all of the traditional fall flavors you would expect. They are truly the best pumpkin cookies!
These soft pumpkin cookies are always a huge hit! Kids will love this recipe as well. Even better they can help with mixing it all together and preparing them.
This easy recipe is naturally gluten free, dairy free, soy free, paleo, and grain free. This recipe is perfect for those with celiac disease!
These fluffy gluten-free pumpkin cookies would go great with a warm cup of AIP Hot Chocolate as well!
If you are local to the Pittsburgh area, we feature different muffin seasonal desserts on my weekly meal prep menu. They are delivered right to your door.
Unlike most pumpkin cookie dough recipes, this recipe is flourless and does not require a gluten-free flour blend.

Ingredients

Almond butter-Make sure it is the creamy kind! I prefer not to have the chunks in it. Another thing to note, be sure to check the ingredients. Some nut butter brands contain additives, make sure that there is nothing else in with the nut butter. A little salt is ok!
Maple syrup-To sweeten the cookies. The liquid sweetener is needed in this recipe to maintain its moist texture. Unrefined sugars are also a lot better for you in comparison to dark brown sugar, white sugar, cane sugar, powdered sugar, light brown sugar.
Canned pumpkin puree-Make sure to get the puree and not the pumpkin pie filling. They are both very different! Also note if there are any other ingredients in it. It should be just plain pumpkin. You can also use fresh pumpkin puree out of real pumpkin if you enjoy making your own.
Vanilla-To add to the flavor.
Egg-To bind everything together.
Chocolate chips-I like enjoy life chocolate chips because they are dairy free, but any kind will work!

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

Substitutions and Variations

If you do not like almond butter, you can use the nut butter of your choice. This could impact the consistency of the cookie.
If you are not dairy free, you can use the chocolate chips of your choice.
Do not try to use a flax egg in place of regular eggs in this recipe. Unfortunately you cannot make vegan pumpkin cookies using this recipe.

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

Step by Step Instructions

Gluten free pumpkin cookie ingredients in a glass mixing bowl unmixed.

Photo 1: First, preheat the oven to 350 degrees F. Place all of the ingredients in a large mixing bowl and mix until smooth. You can also use a stand mixer if that is easier for you! Using a small cookie scoop, scoop the cookies into dough balls onto a cookie sheet lined with parchment paper and bake for 20 minutes. For best results, allow the cookies to cool on a cooling rack until they are warm temperature to touch.

Gluten free pumpkin cookies on a baking sheet on a silicone parchment sheet.

Photo 2: For the chocolate drizzle, place the milk in a pan on medium heat. Let the milk get warm and simmer. Add the chocolate in, turn off the heat, and whisk continuously until smooth. Drizzle the chocolate over the cookies with a spoon.

Expert Tips

Tip # 1: You will want to make sure to check the ingredients label on your pumpkin purée to ensure there are not additional additives such as sugar or preservatives.
Tip # 2: The baked cookies should be room temperature to touch prior to drizzling with chocolate. For the chocolate drizzle, place the milk in a pan on medium heat. Let the milk get warm and simmer. Add the chocolate in, turn off the heat, and whisk continuously until smooth. Drizzle the chocolate over the cookies with a spoon.

Recipe FAQs

Can I freeze these cookies?

Yes! You will want to make sure that the cookies cool completely prior to transferring. Line a container with wax paper and lay out the cookies. In between layers of the cookies, add another layer of wax paper. They can be stored in the freezer for up to 3 months.

Can I substitute peanut butter for almond butter?

Absolutely! However, note the flavor of almond butter is a bit milder than peanut butter, peanut butter may mask the almond butter taste.

Can I make my own pumpkin purée?

Of course! You will want to pick up a “sugar pumpkin” or “pie pumpkin” from your local store or farmer’s market. Cut the pumpkin in half, scoop out the seeds, pierce the outer skin of the pumpkin multiple times with a fork, and roast in the oven at 400 degrees F for 45-60 minutes. Once cooled, you will want to scoop out the soft flesh of the pumpkin and place in a food processor to blend.

How do I ensure these cookies stay moist?

I recommend that after you ensure your cookie dough is well mixed, allow to sit for 15-30 minutes to allow the flour to soak in the wet ingredients. This will allow all of your cookies to be evenly moist throughout.

Gluten free pumpkin cookie with a dairy free chocolate drizzle.

Storage Instructions

This recipe can be stored in the refrigerator in an airtight container for up to 5 days.
You can also store this recipe in the freezer in an air tight container for up to 3 month.

Other Pumpkin Recipes You Will Love

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October 8, 2023 Dairy free

Gluten Free Apple Cake

This Gluten Free Apple Cake screams fall! This one bowl recipe is easy to make and something your non-gluten free friends will even love. This Fall gluten free dessert takes less than 15 minutes to prep and makes for the best make-ahead dessert.

There is something about Fall more than any other season where I want to utilize every fruit and vegetable in season. My Gluten Free Apple Crisp, Apple Ginger Pork, Gluten Free Rice Crispy Treats, Gluten Free Apple Muffins, Gluten Free Orange Cake, Apple Oatmeal Bake and last but not least my Apple Cider Mocktails are my go to apple treats during this time of year. Other fall flavors I love are pumpkin like in my Gluten Free Pumpkin Cookies, Gluten Free Pumpkin Muffins, Oat Flour Pumpkin Muffins, Gluten Free Pumpkin Bread, Pumpkin Baked Oatmeal, Gluten and Dairy Free Cake and Gluten Free Pumpkin Cake! I even have a dog treat recipe on my blog for your fur babies, check out my Liver Cake For Dogs Recipe on my blog. Dogs love this treat. I love making my dog a treat when I make us humans a treat too!

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Why You Will Love This Recipe

Unlike most gluten free cakes, this cake is so soft and so moist just like my Gluten Free Pumpkin Cake and Gluten Free Orange Cake.
This recipe is naturally dairy free, paleo, refined sugar free, soy free and grain free.
This recipe is easy to make, it only requires one bowl, measuring cups and a baking pan.
If you have picky kids, this is a great healthier treat option.
You can make this dessert ahead of time in batches and freeze it so you can enjoy this healthy apple cake all year long.

Simple Ingredients

Gluten free apple cake ingredients in small glass bowls.

Almond flour-That is the base in this recipe. One thing to note is that blanched almond flour is best for baking, do not use almond meal. I like to use Bob’s Red Mill almond flour. Also note, not all gluten-free flours are equal, so I do not suggest substituting this with another kind of flour.
Fresh chopped apples-Granny smith are the best apples to use for this recipe, but any kind of fresh apples will work! I like granny smith because they are tart apples which makes them perfect for baking. You can also use a variety of apples if you prefer, I had a few pink lady apples and gala apples when I tested out this recipe, I mixed them with the granny smith and they were delicious.
Arrowroot powder-This is used often in paleo baking as an thickening agent. It is similar to cornstarch.
Fresh ginger-This adds a nice bit of spice to the cake. There is nothing better than spiced apple!
Fresh ripe bananas-This keeps this cake oh so moist!
Coconut sugar-This is my go to sweetener in paleo baking. Coconut sugar is naturally refined sugar free.
Maple syrup-I love baking with maple syrup! It is a staple in a lot of my cookies, like my Dairy Free Smore’s Cookies. It helps keep things nice and moist.
Eggs-Helps this cake expand and it binds everything together.
Baking soda & power-This helps the cake rise.

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

Substitutions and Variations

Coconut sugar-While I do not eat refined sugars, I know some of you eat and prefer brown sugar. You can substitute the coconut sugar with brown sugar in the recipe for a similar taste profile.
Fresh ginger-While I love using fresh ginger in this recipe, you can also use dried ginger. One thing to note is that for every tablespoon of fresh ginger you use, you will use one teaspoon of dried ginger.
Maple syrup-If you are looking for another lower glycemic sweetener, you can also use honey.
Arrowroot flour-Arrowroot flour and tapioca flour can be used almost interchangeably in paleo baking.
Bananas-You can use pumpkin puree in place of mashed bananas, just note that pumpkin will change the flavor profile. You could also use applesauce instead of banana.

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

Step By Step Instructions

Mashed banana in a glass bowl with a potato masher. — **Photo #1:** Preheat the oven to 350 degrees F. Then, mash the banana is a bowl with a potato masher in a large bowl until it is nice and smooth.

Egg, maple syrup, and coconut oil in a glass bowl. — **Photo #2:** Add all of the wet ingredients together into a bowl.

All wet ingredients mixed together in a large glass bowl with a whisk. — **Photo #3:** Whisk all wet ingredients together until well mixed throughout.

All wet and dry ingredients mixed together in a bowl. — **Photo #4:** Add all of the dry ingredients together into a bowl, then mix with the wet ingredients. You can also use an electric mixer and mix the batter together on low speed to prevent the batter from being over mixed.

9 inch pink silicone baking cake pan with avocado oil spray. — **Photo #5:** Spray the silicone baking pan with avocado oil spray to prevent the cake from sticking.

Baked cake in a pink silicone cake pan. — **Photo #6**: Add the batter into the silicone cake pan. Then, bake in the oven for 55 minutes or until the center is cooked all the way through and the top is slightly golden brown. You can test it out with poking a fork. Allow the cake to completely cool prior to moving out of the pan. It can help to place the cake in the pan on a cooling rack to allow it to completely cool.

Equipment

9 inch silicone cake pan.

Expert Tips

Tip #1: I highly suggest using a silicone 9 inch baking cake pan. silicone pans are just so much easier to bake with because nothing sticks and the cake just slides right out.
Tip #2: Allow your cake to completely cool prior to moving it from the cake pan for best results.
Tip #3: Spray the cake pan with cooking oil prior to adding the batter to it, this will allow the cake to slide right out.

Recipe FAQs

How do I know if the cake is done?

I like to stick a toothpick in the center of the cake. If the toothpick comes out clean, then the cake is done. If there is still cake batter on it, the cake is not done yet.

What kind of apples are best for this recipe?

While any apple will work, I like using granny smith for baking. They are a bit tart, so they do well in any kind of dessert considering desserts are almost always sweet!

Do the apples need to be peeled?

I hate to break it to you because I know this part is time consuming, but yes the apples need peeled. The skin will not get soft when it bakes so you would just bite into a tough piece.

How should I serve this cake?

While this recipe is great as is, you can also serve it with a scoop of vanilla ice cream on top of the cake, some coconut sugar, cinnamon sugar or brown sugar on top or even fresh apple slices which are my favorite! My husband likes to enjoy this treat with a warm cup of coffee in the afternoon.

Can I make this into a bundt cake?

Yes! I like this silicone bundt pan. You could also make it into a loaf of bread in a bread pan. Again, I would make sure to use a silicone pan.

A slice of Gluten Free Apple Cake on a plate by itself with a fork on the side and green apples on top.

Storage Instructions

This recipe can last in the fridge for up to 7 days. Be sure to wrap the cake in plastic wrap or an airtight container to keep it fresh.
You can also freeze this dessert. If you want to freeze it, allow it to fully cool, then wrap it in clear wrap then foil to prevent it from getting freezer burnt. You must put it in foil or a freezer bag or else it will get freezer burnt. This cake can be frozen in slices or as a whole cake.

Other Gluten Free Fall Desserts You Will Love

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October 5, 2023 Dairy free

Roasted Bok Choy

Roasted Bok Choy is one of my new favorite vegetables! It is super easy to make and goes with so many different dishes. It is one of those vegetables that people often forget about but an easy veggie to add into your diet that can give you more variety! This recipe only takes 5 minutes to prepare and 8 minutes to roast, which means you can have this veggie on the table within 15 minutes.

Roasted Bok Choy can work with any flavor profile with a similar taste to cabbage and can pair well with multiple proteins. I like to have vegetables with every meal so that I ensure I get my greens in throughout the day.

I love to ensure variety in my meals even with the side dishes and have developed a variety of recipes along the way. Some of my favorite side dishes to make as well as bok choy are: Roasted Leeks, Roasted Carrots and Cauliflower, roasted beet and carrots, blanched broccoli, honey sriracha brussel sprouts, crispy mini potatoes, lemon garlic asparagus, and Air Fryer Frozen Brussel Sprouts.

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Why You Will Love This Recipe

First off, this recipe only takes minutes to prepare which makes it an easy veggie to whip together for weeknight dinners.
From start to finish, you only need 15 minutes to get this side dish on the table.
The red pepper flakes combined with the fresh garlic and ginger makes this recipe so good!
I love pairing this recipe with some of my other favorite Asian dishes, like my Turkey Asian Meatballs.
This recipe is naturally gluten free, dairy free, vegan, refined sugar free, paleo, soy free and can be made AIP (autoimmune protocol friendly.)
You can prepare this recipe in advance and eat it all week long! I love batch cooking on the weekends so all I need to do is just reheat during the busy work week.

Ingredients

Bok choy– This is a must! You can find it at a lot of Asian stores and also Whole Foods carries it.
Sesame oil-This will give it a nice flavor. If you are doing the autoimmune protocol (AIP) you can substitute this for avocado oil.
Garlic-For taste.
Red pepper flakes-For a nice added kick!
Ground ginger-I prefer fresh ginger for this recipe, it gives it a nice kick! If you do use dried ginger, be sure to cut the amount in half as dried herbs are a lot more potent.
Coconut aminos-My go to soy sauce alternative. It is soy and gluten free, if you are good with regular soy sauce you can use that!
Sesame seeds-Totally optional but a great garnish!

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

Substitutions and Variations

If you don’t have red pepper flakes, you can choose to exclude them or substitute with a small amount of sriracha sauce.
If you are not sensitive to soy sauce, you can use that in place of the coconut aminos.

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

Roasted bok choy sauce in a glass bowl with a small whisk.

Photo 1: Preheat the oven to 400 degrees F. Add all of the marinade ingredients to a bowl and mix.

Bok choy leaves in a glass bowl with marinade poured over.

Photo 2: Wash and chop off the ends of the bok choy 1 inch from the bottom.

Uncooked bok choy being tossed with marinade in a glass bowl.

Photo 3: Toss around the bok choy in a bowl with the marinade.

Uncooked bok choy on a baking sheet with marinade poured over.

Photo 4: Add the bok choy to the baking sheet and pour the remaining sauce on top. Bake for 8 minutes.

Expert Tips

Tip # 1: Be sure to not overcook the bok choy or it will fall apart and stick to the pan.
Tip # 2: Sometimes I like to leave a little bit of extra marinate for the end to pour on top over my main meal.
Tip # 3: Coconut aminos has natural sweeteners in it, it can cause some darkening when baked. Make sure to rotate your pan throughout if you start to see some sides of your pan browning more than others.

Recipe FAQs

What is Bok Choy?

Bok choy is known as “Chinese cabbage.” It can taste like a hybrid of celery and cabbage.

How do I cut bok choy?

Great question! You will want to cut off the bottom part that is holding all of the leaves together. You will only need to trim about 1 inch.

How should I store the leftovers?

This dish can be stored in an air tight container in the refrigerator for up to 5 days.

What goes well with Bok Choy?

I love bok choy with Asian dishes! Bok choy goes great with stir fries and meatballs. I love pairing it with Chicken Teriyaki Meatballs and Paleo Chicken Teriyaki.

Roasted bok choy on a clay plate and garnished with sesame seeds.

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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 Homemade Gluten Free Apple Cake, Slow Cooked Honey Apple Pulled Pork and Bacon Apple Chicken Muffins.

If you are in the baking mood, check out my other favorite dessert, my Gluten and Dairy Free Cake Recipe.

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 Muffins, Gluten Free Apple Crisp, Gluten Free Blackberry Crisp and Vegan Peach Cobbler. 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!

What can I make with extra blueberries?

I love making my Blueberry Lavender Lemonade with any extra blueberries I have left!

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.

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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! If you enjoy this dish, you will also enjoy my AIP Turkey Breast in a Maple Garlic Sauce and Beef Gluten-Free Meatloaf Without Breadcrumbs as well.

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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 3-3.5 hours or until the ribs reach 195 degrees F.

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, Arugula Pear Salad, 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.

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