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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. If you love this recipe, you will also love my Gluten and Dairy Free Cake , Christmas Pretzel Crack, and my Gluten Free Orange 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 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

Gluten free cookie cake ingredients in small glass bowls.
  • 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

Did you like this recipe?

Leave a rating and review below!

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Gluten free cookie cake bar with chocolate fudge on top.

Gluten Free Cookie Cake

Course Dessert, easy
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Author Allianna Moximchalk
756kcal
Cost $12
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Equipment

  • 2 mixing bowls
  • Small saucepan
  • cake pan

Ingredients

Cookie Cake Layer

Fudge Layer

Instructions

  • Preheat oven to 350 degrees F. Make the cookie cake layer.
  • Combine the eggs, coconut sugar, coconut oil, and vanilla. Beat until smooth.
  • In a separate bowl, combine the dry ingredients. Slowly beat into the wet ingredients. This will form a sticky dough.
  • Stir in the chocolate chips and transfer the dough to a greased cake pan. Bake in the oven for 15 minutes. Then, remove from oven and let cool.
  • Make the fudge layer. In a small saucepan, over low heat, stir and melt chocolate chips and coconut oil until silky smooth.
  • Remove from heat and stir in almond butter and optional maple syrup. Set aside to cool.
  • Once the cookie cake is cooled, spread the fudge over top. Refrigerate for 1-2 hours to set.

Notes

Storage: This recipe can last in the fridge for up to 5 days in an air tight container.
Nutrition: The nutrition for this recipe is an approximate and cannot be guaranteed. 
Servings: This recipe yields approximately 6 servings. 
Soft cookie cake with a fudge layer
Serving: 1bar | Calories: 756kcal | Carbohydrates: 53g | Protein: 13g | Fat: 62g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 260mg | Potassium: 87mg | Fiber: 8g | Sugar: 31g | Vitamin A: 44IU | Calcium: 175mg | Iron: 5mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

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! It is my go to when we have company along with my Gluten Free Orange Cake, Gluten Free Chocolate Tart, and Gluten and Dairy Free 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

  • 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

Dairy free chocolate brownie ingredients laid out in small glass bowls.
  • 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.

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

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

Empty white baking dish being sprayed with cooking oil.
Step #1: Step 1: Spray your 8 by 8 casserole dish with cooking spray oil.
Coconut sugar and eggs in a mixing bowl for diary free brownie batter.
Step 2: Add the coconut sugar and eggs to a bowl. Mix well.
Dry ingredients being added to mixing bowl with wet ingredients for dairy free brownies.
Step 3: Then, mix in the almond flour and sea salt.
Dairy free chocolate chips and coconut oil in a saucepan.
Step 4: Add the dairy free chocolate and coconut oil to a sauce pan.
Melted dairy free chocolate in a sauce pan.
Step 5: Melt the dairy free chocolate and oil on low in the pan. Be sure to constantly mix it to prevent burning.
Melted dairy free chocolate being added to dairy free brownies batter.
Step 6: Add the dairy free chocolate sauce to the almond flour batter.
Diary free brownie batter mixed together in a glass mixing bowl.
Step 7: Mix all ingredients together.
Brownie batter spread evenly in bottom of baking dish.
Step 8: Spread the mixture evenly in the casserole dish.
Dairy free brownies baked in a baking 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
  • 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.
  • Tip # 3: These brownies can be dense, I recommend letting them sit outside of the refrigerator for an hour prior to cutting.

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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6 gluten free brownies cut up in a baking dish.

Gluten and Dairy Free Brownies

Course Dessert, easy
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 brownies
Author Allianna Moximchalk
513kcal
Cost $6
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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.
Serving: 1brownie | Calories: 513kcal | Carbohydrates: 50g | Protein: 9g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 180mg | Potassium: 30mg | Fiber: 4g | Sugar: 36g | Vitamin A: 119IU | Calcium: 100mg | Iron: 4mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

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.

If you enjoy this recipe, you will also enjoy my AIP Bread Rolls as well.

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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 and my Butternut Squash Curry. 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

Biscuit ingredients laid out in small glass bowls on the counter.
  • 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

Did you like this recipe?

Be sure to leave a rating and review below!

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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 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 biscuits
Author Allianna Moximchalk
280kcal
Cost $6
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Equipment

  • sheet pan or muffin pan

Ingredients

  • 4 eggs
  • 2 cups blanched almond flour
  • 5 tbsp ghee melted & cooled
  • 1 tbsp honey
  • 1 tsp baking powder
  • ½ tsp sea salt

Instructions

  • Preheat the oven to 325 degrees F.
  • Mix together the dry ingredients (almond flour, sea salt, baking powder) until there are no clumps.
  • Add in the eggs, ghee, and honey. Stir until fully combined.
  • Use a parchment lined sheet pan or silicone muffin pan. Scoop about 2 tablespoons worth of batter per each biscuit. If using a sheet pan, be sure each biscuit is at least 1-inch apart from each other.
  • Bake for 25 minutes, or until the tops are golden-brown.
  • Let cool for 10 minutes prior to serving.

Notes

Storage: This recipe can last in the fridge for up to 1 week or in the freezer for up to 1 month.
Servings: This recipe yields approximately 8 biscuits. 
Nutrition: The nutriton card in the recipe is just an approximate and cannot be guaranteed. 
Pro tip: Allow the biscuits to cool prior to removing them from the muffin cups.
Low carb biscuits that go with any meal
Serving: 1serving | Calories: 280kcal | Carbohydrates: 8g | Protein: 9g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 230mg | Potassium: 32mg | Fiber: 3g | Sugar: 3g | Vitamin A: 119IU | Vitamin C: 0.01mg | Calcium: 101mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Air Fryer

Ninja Air Fryer Potato Wedges

I am obsessed with all things made from a potato! These Air Fryer Potato Wedges are crisped and seasoned to perfection. They are so simple to prepare and can be served alongside any of your favorite meat dishes.

Air fried potato wedges on a plate with sauces.

Using the air fryer, this quick recipe is ready in less than 15 minutes. This will be the perfect side dish for your next dinner or will be great as an appetizer! Another air fryer side I like to make is my Easy Air Fryer Spaghetti Squash, Roasted Carrots and Cauliflower, Roasted Leeks, Roasted Bok Choy, Air Fryer Turkey Burgers. and Peas and Potatoes. These potatoes would be the best addition to pair with my Steak Date Night Dinner with Garlic Aioli for a complete meal. I love dipping these homemade fries in fun sauces like my Lemon Dill Aioli.

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Why You Will Love This Recipe

  • The air fryer can have a batch of these ready in 15 minutes. 
  • These make a great side dish for any dinner. 
  • This recipe only requires a few simple ingredients: potatoes, olive oil, and common seasonings you probably already have in your spice cabinet. 
  • This recipe is naturally dairy free, gluten free, grain free, nut free, soy free, refined sugar free, and vegan.
  • This recipe was inspired by my favorite Air Fryer Home Fries. I love making them to go with just about any breakfast. 
  • If you would like to get this and other allergen friendly meals, side dishes and treats delivered right to your door, check out my Pittsburgh-based paleo meal prep menu. A new menu is live every Wednesday. 

Ingredients

Ingredients for air fryer potatoes in glass bowls on a table.
  • Russet potatoes- These potatoes are great for frying and crisping. The inside is light and fluffy which goes great with the seasonings. Russet potatoes are oblong and larger than white potatoes. You can also use sweet potatoes for this recipe if you want an option that is lower in carbs.
  • Olive oil- Greases up the potatoes and allows the seasonings to stick. You can also use avocado oil or ghee. I have a Homemade Ghee recipe on my blog that will teach you how to make your own!
  • Paprika, parsley flakes, chili powder, sea salt, black pepper- This seasoning combination is seriously amazing on these potatoes. It is so perfect– savory with a slight spice. Feel free to adjust to preference. 

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

Substitutions and Variations

  • Russet potatoes- You can substitute sweet potatoes for a lower carb option.
  • Olive Oil- Avocado oil or ghee can be substituted in place of the olive oil.

The 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

Cut up potato wedges in a glass bowl.
Step #1: Cut each potato in half lengthwise. Then, cut each half in half again lengthwise. Then, cut each quarter in half lengthwise. This will give you 8 wedges.
Potato wedges with seasoning on top.
Step #2: Place potatoes in a large mixing bowl. Add the olive oil and all the seasonings. Toss until evenly coated.
Mixed seasoned potatoes.
Step #3: Place half the wedges in the air fryer in a single layer. Cook for 10 minutes at 400 degrees F.
Potato skins in the air fryer.
Step #4: Flip the wedges with tongs and cook for an additional 5 minutes at 400 degrees F. Set aside when done. Repeat to cook the remaining wedges.

Equipment Needed

  • Air fryer -I use a Ninja Air Fryer and absolutely love it! I use it every day.

Expert Tips

  • Tip # 1: An air fryer is the best way to cook potato wedges! Online traditional crispy fry recipes, you do not need to use corn starch to make these fries crispy. Cooking them in the air fryer does it naturally.
  • Tip #2: When picking your potatoes for this recipe, russet potatoes should be firm and free of soft spots. Soft spots indicate that they potato could be rotten inside.
  • Tip #3: You can adjust the seasonings in this recipe to your preference. If you would like more spice, add some cayenne. If you would like a more earthy flavor, add some rosemary.

Recipe FAQ’s

What options can I use for oil?

You can use ghee, avocado oil, or olive oil. I don’t suggest vegetable oil as it isn’t the best for you.

Can I reheat this recipe?

You can pop these back in the air fryer at 375 degrees F for 3-5 minutes to reheat.

What dipping sauce should I use?

Ketchup is always a classic! I like to buy Trader Joe’s ketchup. Ranch or Garlic Aioli would also be delicious.

What should I serve with this recipe?

Burgers are a go-to with fried potatoes! Check out these Gluten Free Burgers or Deconstructed Burger Bowls.

  •  
Mustard with air fryer potato wedges.

Storage Instructions

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Other Healthier Potato Recipes You Will Love

Did you try this recipe?

Leave a rating and a review below.

Be sure to tag me on Instagram.
air fried potato wedges on a plate with sauces

Air Fryer Potato Wedges

Course Breakfast, easy, Side Dish, Snack
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Author Allianna Moximchalk
132kcal
Print Recipe Pin Recipe

Equipment

Ingredients

  • 2 russet potatoes
  • 1 ½ tbsp olive oil
  • ½ tsp ground paprika
  • ½ tsp parsley flakes
  • ½ tsp chili powder
  • ½ tsp sea salt
  • ¼ tsp ground black pepper

Instructions

  • Cut each potato in half lengthwise. Then, cut each half in half again lengthwise. Then, cut each quarter in half lengthwise. This will give you 16 wedges.
  • Place potatoes in a large mixing bowl. Add the olive oil and all the seasonings and toss until evenly coated.
  • Place half of the wedges in the air fryer, in a single layer. Cook for 10 minutes at 400 degrees F.
  • Flip the wedges with tongs and cook for an additional 5 minutes at 400 degrees F. Set aside when done.
  • Repeat to cook the remaining wedges.

Notes

Storage: This recipe can be stored in an airtight glass container for up to 5 days.
Nutrition:  The nutrition for this recipe is an estimate, and the calorie count is not guaranteed.  It is based on 4 servings.
Servings: This recipe should yield 4 servings.
Crispy and delicious seasoned potato wedges
Serving: 1serving | Calories: 132kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 300mg | Potassium: 457mg | Fiber: 2g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Air Fryer

Air Fryer Salmon Bites

These healthy Air Fryer Salmon Bites are almost TOO easy! In less than 15 minutes, these crispy bite-size salmon pieces can be ready on the table. These can be enjoyed as a snack, appetizer, salad topping, or as an entree. This is a great option for meal prep since reheating takes less than 5 minutes.

Salmon bites on a plate next to a white bowl of dressing.

Serve them with your favorite dipping sauce or my Pineapple Pico de Gallo. If you are a fan of quick and easy salmon dishes, this recipe is perfect for you! We love serving this fun recipe as an appetizer with my other favorite apps on my blog like my Simple Beetroot Dip, Roasted Grapes, and Gluten Free Salmon Cakes! If you enjoy this recipe, you will also enjoy my Cranberry BBQ Meatballs as well for another toothpick friendly appetizer.

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Why You Will Love This Recipe

  • Air Fryer Salmon Bites require less than 5 ingredients and less than 15 minutes of prep time! 
  • These make a great snack, appetizer, entree, or salad topping. 
  • Customizations can be made easily by swapping for your seasoning-of-choice. 
  • Check out Air Fryer Steak Bites, too– overall the same concept as this recipe, but with steak. If you are on an air fryer kick, check out my Air Fryer Turkey Burgers and Gluten Free Pigs in a Blanket too.
  • This recipe is naturally paleo, grain free, gluten free, dairy free, soy free, Whole30 friendly, nut free, flourless, low carb, and refined sugar free.
  • If you would rather get this recipe delivered right to your front door, check out my Pittsburgh-based paleo meal prep menu. We deliver dishes like this and so many other yummy snacks!

Ingredients

Salmon bites ingredients in glass bowls on a tabletop.
  • Salmon– Any kind of salmon works. If it has skin, be sure to slice it off prior to cutting the salmon into bite-size pieces. I love to get meat and seafood products from Butcher Box! It is high quality and gets delivered right to your front door. Use my Butcher Box link to get free meat with your order. 
  • Cajun seasoning– Seasons the salmon perfectly, with just a bit of spice. Cajun seasoning is usually a blend of paprika, cayenne, garlic powder, pepper, and oregano. If you are not a fan of cajun seasoning, feel free to use your favorite spice blend– anything will be delicious. 
  • Olive oil– Holds the seasoning to the salmon. This also greases the air fryer so that the salmon pieces don’t stick!
  • Lemon– Brightens the flavor. This is optional, but a little spritz of fresh lemon on these salmon bites is amazing. 

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

Substitutes and Variations

  • Cajun seasoning -Any spice blend can be substituted for the seasoning depending on your preference.
  • Olive oil -Avocado oil would work well in place of olive olive oil.
  • Lemon – If you don’t have fresh lemons on hand, lemon juice can be used in a pinch.

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

Salmon bites with dry ingredients in a glass bowl.
Step #1: Cut salmon into 2-inch bite-size pieces. Coat the salmon with olive oil and cajun seasoning. Toss so it is evenly coated.
Salmon bites in air fryer.
Step #2: Spray your air fryer with cooking oil spray, and place the salmon chunks into the air fryer.
Salmon bites on a plate to be served.
Step #3: Cook at 400 degrees F for 5 minutes. Serve with lemon wedges.

Equipment Needed

Recipe FAQs

What can I serve with this appetizer?

You can use a dipping sauce such as Lemon Dill Aioli. These would also make a great salad topping – takes a basic salad to the next level!

What are the health benefits of eating salmon?

Salmon is a great source of protein, healthy fats, and various essential vitamins and minerals. In addition, salmon is packed with omega-3 fatty acids which are known to reduce inflammation and lower blood pressure.

What ingredients are in cajun seasoning?

Cajun seasoning is generally a blend of paprika, cayenne, garlic powder, pepper, and oregano. It is a mild-medium seasoning. It has some heat too, but it is not overpowering.

Expert Tips

Salmon bites on a plate with toothpicks.

Storage Instructions

  • Refrigerate leftovers in an airtight container for up to 2 days.
  • You may reheat them in the air fryer at 400 degrees F for 1-2 minutes.

Other Air Fryer Recipes You Will Love

Did you try this recipe?

Leave a rating and a review below.

Be sure to tag me on Instagram.
salmon bites on a plate

Air Fryer Salmon Bites

Course Appetizer, easy, Lunch, Main Course, quick, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Author Allianna Moximchalk
203kcal
Cost $7
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Equipment

Ingredients

  • 1 lb salmon cut into 2-inch chunks
  • 1 tbsp olive oil
  • 2 tsp cajun seasoning

Optional

  • 1 lemon cut into wedges

Instructions

  • Cut the salmon into 2-inch bite-size pieces.
  • Coat the salmon with olive oil and cajun season. Toss so it is evenly coated.
  • Spray your air fryer with cooking oil spray and place the salmon chunks into the air fryer.
  • Cook at 400 degrees F for 5 minutes. Serve with lemon wedges.

Notes

Storage: This recipe can be stored in an airtight glass container for up to 2 days.
Nutrition: The nutrition information for this recipe is an estimate, and the calorie count is not guaranteed. It is based on 4 servings.
Servings: This recipe should yield 4 servings.
Flavorful and crispy bite-size salmon pieces
Serving: 1serving | Calories: 203kcal | Carbohydrates: 3g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 51mg | Potassium: 616mg | Fiber: 1g | Sugar: 1g | Vitamin A: 544IU | Vitamin C: 14mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Dairy free

Gluten Free Apple Crisp

This Gluten Free Apple Crisp is my new favorite dessert! The combination of apple, cinnamon, gluten free oats and cardamom is great for the approaching fall season- or anytime of the year, really. The crispy topping is so easy to whip together and so incredibly delicious. Your whole family is guaranteed to love this easy dessert.

apple crisp on a plate with whipped cream

This recipe screams fall to me but I can eat it any time of the year as well. I like to make variations of that this recipe inspires such as my Vegan Peach Cobbler. If you have extra apples after making this recipe, you have to check out my Homemade Gluten Free Apple Cake and my Gluten Free Apple Muffins.

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Why I Love This Recipe

  • The flavors are unbelievable! You’ll want to make this dessert all the time. 
  • Desserts can be tricky, but this recipe is so easy.
  • Prep time for this apple crisp only takes 15 minutes. 
  • I am obsessed with all kinds of fall desserts, this recipe was inspired from my Gluten Free Apple Muffins. 
  • If you love crisps as much as I do, check out the Gluten Free Blackberry Crisp on my blog.
  • This recipe is naturally gluten free, dairy free, refined sugar free, flourless, vegan, and soy free. 
  • If you would like to get this treat and a variety of other treats delivered straight to your front door, check out my Pittsburgh-based paleo meal prep menu.
ingredients laid out in bowls

Recipe Ingredients

  • Apples– I used green apples for this. You may use a variety, or one kind- whatever you prefer. In general, green apples are more sour and have a thick skin, making them crisper. Red apples are sweet and have a thin skin. 
  • Cinnamon & cardamom– Delicious flavors on an apple dessert. Together, they create a nice warmth for the apples. 
  • Vanilla extract– Enhances all the flavors of the crisp. 
  • Arrowroot– This is a thickening agent. This will thicken the apple filling a bit, while it bakes. You may also use cornstarch. I prefer arrowroot because I have a corn sensitivity. 
  • Maple syrup- A great, natural sweetener for baked goods. Always be sure to use a pure maple syrup – I recommend Costco’s Kirkland brand. 
  • Gluten free oats– This is the key to the crispy topping! You can get gluten free rolled oats at places like Trader Joe’s or Costco. 
  • Almond flour– A naturally gluten free flour that is great for baking. I do not suggest substituting the flours here. There is no other flour quite like almond flour, so using another kind will affect the texture. 
  • Coconut sugar- This is a great, natural, plant-based sweetener. The flavor is amazing! It tastes just like brown sugar yet it is naturally refined sugar free. If you only have brown sugar on hand you can use brown sugar. Coconut sugar is just a healthier option. 
  • Baking powder- A leavening agent, which helps add volume to the recipe. 
  • Ghee– This helps the oats get crispy and crumbly. Ghee is simply clarified butter, and has the lactose and casein removed. This is what people are normally sensitive to in standard butter. You can make your own Homemade Ghee with my recipe or buy it in the store. If you are vegan you can substitute vegan butter. 

Step By Step Instructions 

  • Step 1
    • Preheat your oven to 350 degrees F. 
  • Step 2
    • In a large mixing bowl, add sliced apples, cinnamon, cardamom, vanilla, arrowroots, and maple syrup. Toss this mixture until the apples are coated nicely. 
apples, baking soda, and spices mixed in a bowl
  • Step 3
    • Spray an 8×8 baking dish with cooking oil spray. Pour the apple mixture into the baking dish. 
apple mixture in a baking dish
  • Step 4
    • Make the crisp topping. In a mixing bowl, add the oats, almond flour, coconut sugar, cinnamon, and baking powder. Mix until well combined. 
flours and oats mixed in a bowl
  • Step 5
    • Add the chunks of butter to the mixing bowl. Use your hands to work the butter into the oat mixture. You will end up with a clumpy topping. 
oat crispy mixture on top of apples
  • Step 6
    • Sprinkle the crisp topping over the apple filling. Bake for 55-60 minutes. The apple filling will start to bubble. 
baked apple crisp
  • Step 7
    • Remove from the oven and let it cool for 10-15 minutes before cutting. 

Recipe FAQ’s

  • What Kind Of Apples Should I Use? 
    • This is personal preference. I used Granny Smith and it was amazing! Green apples are more sour and tart, while red apples are sweeter. The tartness from the apples worked so well with the other flavors. You can also use half red and half green for some variety! 
  • What Is An Apple Crisp? 
    • Apple crisps have a crunchy, crumbly topping on top of warm, seasoned apples. 
  • Leftovers
    • You can reheat leftovers in the oven at 350 degrees F for 10 minutes. Or you can reheat in the air-fryer at 350 degrees F for 3-5 minutes. 
  • Baking Dish Recommendation 
    • I use a non-toxic dish by Caraway. I love their whole bakeware set! Any 8 by 8 baking dish will work though! Keep in mind if you use a different size it may take longer or not as long to cook. 
  • Can I Make It Without Oats?
    • If you are going for the gluten free vibe I strongly suggest using oats! It gives it the best texture and adds a nice crisp. 
apple dessert on small plates

Chef’s Tips

  • I love to top this with coconut whipped cream or dairy-free ice cream. 
  • After 25 minutes in the oven, you can loosely cover the baking dish with foil, to prevent the crisp from burning/ becoming too brown. 
overhead shot of apple crisp and cinnamon

Other Gluten Free Apple Recipes You Will Love

apple crisp on a plate with whipped cream

Gluten Free Apple Crisp

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Author Allianna Moximchalk
289kcal
Cost $10
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Equipment

  • baking dish

Ingredients

Apple Filling

Crisp Topping

  • 1 1/2 cups gluten free oats
  • 6 tbsp ghee cut into cubes
  • 1/2 cup almond flour
  • 1/2 cup coconut sugar
  • 1 tsp ground cinnamon
  • 1 tsp baking powder

Instructions

  • Preheat your oven to 350 degrees F.
  • In a large mixing bowl, add sliced apples, cinnamon, cardamom, vanilla, arrowroots, and maple syrup. Toss this mixture until the apples are coated nicely.
  • Spray an 8×8 baking dish with cooking oil spray. Pour the apple mixture into the baking dish.
  • Make the crisp topping. In a mixing bowl, add the oats, almond flour, coconut sugar, cinnamon, and baking powder. Mix until well combined.
  • Add the chunks of butter to the mixing bowl. Use your hands to work the butter into the oat mixture. You will end up with a clumpy topping.
  • Sprinkle the crisp topping over the apple filling. Bake for 55-60 minutes. The apple filling will start to bubble.
  • Remove from the oven and let it cool for 10-15 minutes before cutting.

Notes

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
Warm, cinnamon apples topped with a crispy, crumbly topping
Serving: 1serving | Calories: 289kcal | Carbohydrates: 28g | Protein: 2g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 99mg | Potassium: 48mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Instant Pot Coconut Rice

This slightly sweet and creamy Instant Pot Coconut Rice Dish is so easy to whip up. It has a great flavor that beats any average rice. In under 20 minutes, you can have a delicious side dish to go with just about any dinner. The Instant Pot is a great cooking method because the recipes are simply, dump-and-go, allowing you to prepare other parts of your dinner, while this rice is cooking! 

Coconut rice in a bowl with lime wedges and fresh green herbs.

These is something about soft, fluffy, and moist white rice! It adds flavor and dimension to just about any dish. Plus it can be served with just about anything! If you enjoy this recipe, you will also like my Roasted Bok Choy recipe as well.

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Why This Recipe Works

  • It’s seriously so easy. The instant pot cooks this up in under 20 minutes. 
  • The rice in this recipe comes out so fluffy, moist and soft.
  • Coconut rice is a different, unique side dish to jazz up your next dinner. It is typically known for being paired with other Tropical dishes but can be made with just about anything-Indian, Thai and Asian dishes too.
  • This dish is definitely kid friendly. 
  • This recipe is naturally gluten free, grain free, dairy free, vegan, soy free, and refined sugar free. 
  • This rice would go SO good with Paleo Chicken Teriyaki.
  • If you would rather get this Coconut Rice and other paleo meals delivered to you, take a look at my weekly meal prep menu. We currently deliver to the Pittsburgh area, but we are working on shipping. 

Recipe Ingredients

  • Jasmine rice- This is the best kind of rice to use for this recipe. Jasmine rice has a sweet, nutty flavor which combines so well with the coconut milk. Jasmine rice has a light, fluffy texture that comes out perfectly in the Instant Pot.
  • Coconut milk- This gives the rice an amazingly sweet, slightly creamy flavor. 
  • Bone broth– Increases flavor, rather than using water. I love Kettle & Fire bone broth. It’s my go-to! You can use the code ALLIANNASKITCHEN for 20% off.
  • Sea salt– Extra seasoning. 
  • Toasted coconut (optional)- to garnish. 

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

Substitutions and Variations

  • Jasmine rice is preferred for this recipe, but you can also use brown rice.
  • If you prefer to use home made bone broth, you could use that instead of store bought. My homemade bone broth recipe would be perfect in this dish.

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

Instant pot coconut rice ingredients in an instant pot base.
Step #1: First, rinse the rice in cold water. Place all ingredients inside the instant pot and stir until well mixed throughout.
Instant pot coconut rice cooked in an instant pot base.
Step #2: Lock the lid on the instant pot and set the instant pot to HIGH pressure for 3 minutes. Once the 3 minutes is up, allow the pressure to release naturally for 7 minutes. Carefully remove the lid and fluff the rice with a fork. Garnish with toasted coconut if desired.

Equipment Needed

  • I love my Ninja Foodi. It has 11 different functions! It’s the best, however any kind of instant pot will work.

Expert Tips

  • Tip #1: Seasoning with toasted coconut enhances that coconut flavor! Toasted coconut is also sweet, so if you are looking for a less sweet dish, skip the toasted coconut garnish.
  • Tip #2: Do not skip out on the bone broth! This adds so much flavor to the rice. If you use water it will take away from the flavor.
  • Tip # 3: You can add additional flavor to this rice dish by adding fresh herbs.

Recipe FAQs

Do I have to use coconut milk?

The coconut milk is what gives this dish the coconut rice flavor, so it is a must!

What pairs best with coconut rice?

I recommend Paleo Chicken Teriyaki, Keto Beef and Broccoli, or Turkey Asian Meatballs. These are just a few of endless possibilities!

Can I use this recipe for brown rice?

Yes! However, brown rice is not as sticky and tacky. It has a little bit of a different flavor profile vs white rice. 

Coconut rice in a bowl with fresh limes and herbs on top.

Storage And Reheating Instructions

  • You can store the rice in the fridge for up to 5 days.
  • When reheating be sure to add a little bit of liquid to prevent the rice from drying out. I like to reheat this recipe with extra coconut milk.
  • The best way to reheat rice is in the air fryer or on the stove top! For the stovetop I reheat on medium heat for 3-5 minutes while continuously stirring or in the air fryer on 350 degrees F for 5 minutes. You can also reheat in the microwave.

Other Instant Pot Recipes

 

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coconut rice in a pretty bowl

Instant Pot Coconut Rice

Course Dinner, easy, quick, Side Dish, Snack
Cuisine Asian
Diet Gluten Free
Prep Time 5 minutes
Cook Time 3 minutes
Additional Time 10 minutes
Total Time 18 minutes
Servings 4 people
Author Allianna Moximchalk
277kcal
Cost $5
Print Recipe Pin Recipe

Equipment

  • Instant Pot

Ingredients

  • 1.5 cups jasmine rice
  • 14 oz coconut milk
  • 1/2 cup chicken bone broth or veggie broth if vegan
  • 1/4 tsp sea salt
  • toasted coconut optional, for garnish

Instructions

  • Rinse rice in cool water.
  • Add coconut rice, coconut milk, bone broth, and salt to the Instant Pot. Stir. Lock the lid and cook on High Pressure for 3 minutes.
  • Allow pressure to release naturally for 7 minutes. Finish with a quick pressure release.
  • Carefully remove the lid and fluff rice with a fork. Garnish with toasted coconut, if desired.

Notes

Storage: This recipe can be stored in an air tight container for up to 5 days in the refrigerator.
Nutrition: The nutrition on this recipe is an estimate and the calorie count is not guaranteed.  It is based on 4 servings. 
Servings: This recipe yield approximately 4 servings. 
Reheating: Be sure to add a little bit of liquid when reheating to prevent the rice from drying out. 
A sweet, slightly creamy rice dish
Serving: 1serving | Calories: 277kcal | Carbohydrates: 19g | Protein: 5g | Fat: 21g | Saturated Fat: 19g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 170mg | Potassium: 239mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin C: 1mg | Calcium: 24mg | Iron: 3mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Gluten Free Lemon Bars

These Gluten Free Lemon Bars are deliciously tart and creamy paired on top of the best grain free shortbread crust. The texture of the lemon filling comes out perfectly fluffy. These make a great treat or sweet snack for any citrus-lover. One bite of these and you’ll fall in love! 

Gluten Free Lemon Bars on a plate with speckles all over it.

Take these scrumptious treats to your next gathering with friends, and they’ll be begging you for the recipe! If you want to have a second dessert that is more sweet than tart, you could also serve my Vegan Peach Cobbler as an option as well. My Gluten Free Zucchini Bread is another seasonal favorite!

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Why You Will Love This Recipe

  • They are so easy to make! Simply mix everything together, and let them bake in the oven. 
  • These Gluten Free Lemon Bars are so dreamy! The filling is creamy and tart, and the crust is sweetened and crisped to perfection. 
  • This recipe is a great healthy alternative to regular lemon bars which are loaded with processed sugars and carbs. 
  • These lemony treats are great year-round. They are the best citrus dessert. 
  • This recipe is naturally gluten free, grain free, dairy free, flourless, soy free, and refined sugar free. 
  • If you love this gluten free shortbread crust, you will also love my homemade Vegan Twix Bars. The shortbread crust in this recipe is absolutely delicious. 

Ingredients

Ingredients for gluten free lemon bars in glass bowls on a table.
  • Lemon juice & zest- A necessity for lemon bars. You’ll want to use fresh lemons here. They create the best citrus flavor that a bottle just can’t replicate. Look for a smooth and slightly soft lemon which will give you the most juice. 
  • Eggs– Binds together all of the ingredients for the creamy lemon filling. 
  • Honey– A little extra sweetness to balance out the lemon. 
  • Cassava flour- This gives the shortbread crust its structure. I only use Otto’s brand of cassava flour. I use it for everything, not just baking. Not all cassava flour is the same, and I have found theirs to be the best. 
  • Ghee– My favorite butter alternative. Ghee is simply just clarified butter, meaning the lactose and casein are removed. I like to make my own Ghee because it is less expensive than buying it in a store.
  • Coconut sugar- This gives the shortbread crust the perfect amount of sweetness. Coconut sugar is my favorite substitute in baking. 
  • Vanilla extract & sea salt- enhances the flavor of the crust. 

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

Substitutes and Variations

  • Almond Flour – Almond flour can be substituted for cassava flour, but the consistency of the dough tends to be more grainy.
  • Eggs – These delicious lemon treats should be made with real eggs and not a substitute to achieve a smooth, creamy texture.
  • Limes – If you want to change up the citrus flavor, try limes for another fun, fruity bar.
  • Ghee – Regular butter can be substituted for ghee if you don’t have this dietary restriction like I do.

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

Coconut sugar, vanilla, and ghee in a glass mixing bowl.
Step #1: Preheat the oven to 325 degrees F, and grease an 8×8 baking pan. For the crust, combine melted ghee, coconut sugar, and vanilla in a mixing bowl.
Gluten free lemon bars shortbread mixture in a bowl with spatula.
Step #2: Add 3/4 cup cassava flour and mix until combined.
Gluten free lemon bars shortbread crust in a rectangular pan.
Step #3: Press the dough firmly into the greased baking pan. Bake for 20-23 minutes. Take the crust out and let cool. Reduce the oven temperature to 300 degrees F.
Lemon filling for bars being whisked together in a bowl.
Step #4: For the filling, combine the lemon juice and zest, eggs, honey, and 6 tablespoons of cassava flour. Whisk well.
Gluten free lemon bars in a pan.
Step #5: Once the crust is cooled, pour the filling over the crust. Bake for 40 minutes. Remove from the oven and let cool at room temperature. Let cool in the fridge for several hours before serving.

Equipment Needed

Recipe FAQ

Can I make these into dessert cups?

Absolutely! This would be such a fun dessert to make in muffin liners. You will have to adjust the cooking time since the cups will take less time than a full dish. Start out cooking the cups for 30 minutes, and then check to see if they jiggle.

How do you pick the best lemons?

Look for a a smooth, glossy, slightly soft lemon. Ones that are too bumpy and hard will be under-ripe, not juicy, or shriveled inside.

What is shortbread?

In general, shortbread is a crispy, rich type of cookie made with butter, flour, and sugar. In this recipe, we use ghee, cassava flour, and coconut sugar to make the best gluten free and dairy free shortbread crust. The shortbread crust holds the lemon filling in place.

Can I make this recipe vegan?

I do not suggest trying to substitute this recipe to make it vegan. The eggs are a huge part of what makes this lemon filling so good!

Expert Tips

  • Tip #1: Be sure to let these chill fully in the fridge. This allows the lemon bars to solidify and will keep them from crumbling when you cut them. 
  • Tip # 2: Use fresh lemons! They create the best flavor for these lemon bars that a bottle of juice cannot replicate. 
  • Tip #3: I use an electric juicer. A handheld one would work as well, but this electric juicer is so fast and easy to use. I use it all the time!
Close up photo of a lemon bar with a sliced lemon on top.

Storage Instructions

  • This recipe can last for up to 5 days in an airtight container in the refrigerator.

More Recipes You Will Love

Did you try this recipe?

Leave a rating and a review below.

Be sure to tag me on Instagram.
close up photo of a lemon bar

Gluten Free Lemon Bars

Course Dessert, easy, Snack
Cuisine American, gluten free
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 bars
Author Allianna Moximchalk
338kcal
Cost $10
Print Recipe Pin Recipe

Equipment

  • 8×8 baking dish

Ingredients

For the shortbread crust

  • 1/2 cup ghee melted, or vegan butter, or regular butter if tolerated
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 3/4 cup cassava flour I only use Otto's brand!

For the lemon filling

  • 1 cup fresh lemon juice varies based on size, but roughly 5-6 lemons
  • zest of one lemon
  • 6 eggs
  • 3/4 cup honey
  • 6 tbsp cassava flour Otto's brand

Instructions

  • Preheat the oven to 325 degrees F. Line and grease an 8×8 baking pan.
  • Make the shortbread crust- mix the melted ghee, coconut sugar, and vanilla. Add the cassava flour and mix until well combined. Firmly press the dough into the baking pan. Bake for 20-22 minutes.
  • While the crust is baking, make the lemon filling. Combine the lemon juice and zest, eggs, honey, and cassava flour. Whisk until everything is incorporated evenly.
  • Once the crust is done, remove from the oven and reduce the temperature to 300 degrees F. Let the crust cool for 5 minutes.
  • Pour the lemon filling over the crust. Bake for 40 minutes.
  • Remove from oven and let cool at room temperature. Once cooled, place in the fridge for a couple hours to fully chill.

Notes

Storage: This recipe can be stored in an airtight glass container for up to 5 days.
Nutrition: The nutrition for this recipe is an estimate, and the calorie count is not guaranteed.  
Servings: This recipe should yield 8 servings. 
The fluffiest lemon filling on top of the best homemade shortbread crust!
Serving: 1bar | Calories: 338kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 132mg | Potassium: 67mg | Fiber: 1g | Sugar: 30g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Blog

Weird Stuff That Makes Me Feel Good

I realized something significant over the years of navigating my healing journey.  When you’re sick, you’ll become desperate to try anything that might give you relief.  Not only that, but you’ll try things you never imagined you would.  In my personal experience, some of the most “out-there” things are the ones that helped me the most!

I think the lesson here is this: it truly never hurts to try. Some of the most unconventional things can hold the most unexpected benefits! You don’t know what you don’t yet know.

Here are five weird-ish things that have helped me heal. (The last one might have you scratching your head, but I swear – it works!)

picture of allianna moximchalk

  • Bioidentical Hormone Pellets

    • Let’s jump in feet first with this one!  Bioidentical hormone pellets are tiny pellets that I have implanted under the skin on my buttcheek every four months.   It sounds much more complicated than it is.  It doesn’t hurt at all, and while it’s a bizarre process, it’s worth the benefits.   The bioidentical hormone pellets that I use are from a company called Biote.  My functional medicine doctor in Aspinwall, Dr. Valerie Donaldson, is the one who performs the quick procedure for me.  She uses a scalpel to make a tiny incision in the fatty part of my buttcheek. She inserts the pellet, holds pressure on the site, applies a bandage, and then I’m good to go! The skin then heals over the incision and pellet.
      • The benefits of bioidentical hormone pellets are countless.  Once implanted, they slowly release testosterone over four months.  This procedure is typically performed for people approaching menopause because hormones decrease with age.  It’s also an excellent anti-aging remedy!
        • Because I was given many medications at a young age, my hormones were all over the place. Using bioidentical hormone pellets has stabilized my hormones and given me energy.  I’ve also found that my mood has stabilized, and my weight fluctuation has stopped.  I’m no longer feeling the withdrawal effects I experienced for years after stopping my anti-depressant and anti-anxiety medications.
        • I’m here to tell you this: you do not have to accept the societal message that becoming grumpy and hormonal is normal.  We do not have to believe that it’s normal to have weight gain and pain as we age.  You can do many things to intervene on your body’s behalf, and bioidentical hormones are just one of those things!

  • Nightly Baths

    • I take a bath every single night.  Even on my wedding night, I made time for my regular bath. It not only helps me to relax and process the day, but it’s also one of the ways that I keep my magnesium levels balanced.  I use Epsom salts in my bath. You can read about my routine and the particular Epsom salts that I prefer in my blog post from a few weeks ago about why I love magnesium. I only make an exception to this rule if I am traveling and don’t have access to a bathtub.  In this case, I increase my oral magnesium dosage or take more of my Calm Drink to supplement the lack of bath routine. I talk all about the different kinds of magnesium I love in one of my recent blog posts. 

  • Routine Schedules

    • Without fail, I go to bed nightly by 9 PM and try to wake up every day before 5 AM.  I have learned that my entire day is thrown off if I oversleep or go to bed too late.  Through learning how much sleep my body needs, I’ve also learned that my most productive times of day are between 6:30 – 9:30 AM.  I also always make time for the gym or to move my body in the mornings.  Bonus tip: I wear multiple layers of clothes to the gym to sweat and detox my body!
      • In addition, I don’t go out to eat after 6 PM.  My friends and family know this about me and always help me figure out how to make it work.  My bedtime is non-negotiable, and I don’t make exceptions.  I know how it impacts me to eat too late or miss out on sleep, and I’m not willing to put myself through that.  I never apologize for doing what’s best for my body.

  • Sardines

    • Sardines are the BEST snack, breakfast and lunch.  They’re easy, and they travel well for meals on the run.  I get my sardines in bulk from Costco, but as long as the ones you choose are wild caught in water, they will work.
    • I often combine my sardines with greens.  For example, if I’m going out to eat and don’t trust the protein at the restaurant, I will bring them along and add them to a salad.  I talk about my love of sardines in my blog, “Things I Am Doing to Boost My Fertility.“
      • I have another bonus tip: I never eat food groups alone.  I always pair food in smart combinations.  For example, I combine proteins with fiber.  I never eat a carb by itself, always with protein and fiber.  I eat small meals throughout the day, and I never skip meals. Using this method keeps blood sugar stabilized and helps me feel my best.

  • Coffee Enemas

    • After I came off anxiety and sleep medications, I felt better, but my body still felt very off.  After working closely with a functional medicine doctor, we figured out I wasn’t sick because of any chronic disease in my body.  I was sick because my body was going through withdrawal symptoms after depending on many medications over the years. Detoxing your liver, organs, and body is essential whenever you’re coming off of medications that your body has leaned on for so long to live.  At the time, I was working with Dr. Kelly Brogan, a holistic psychiatrist practicing out of New York. Her book, “A Mind of Your Own,” was completely life-changing for me. One of the things that she talks about in the book is the benefits of coffee enemas.  Coffee enemas can help your body detoxify its organs, boost immunity, and to feel more energized.  For me, they help detox my body from the withdrawal effects mentioned above and also help me feel energized and cleansed.

 

I am an advocate for thinking outside the box to find relief from your chronic pain.  I hope you found these five tips helpful as you navigate your wellness journey.  Please keep in mind that this article contains my personal experiences and opinions, and I always encourage the help and support of a Functional Medicine doctor.

Allergy Friendly

Roasted Beets and Carrots

These Roasted Beets and Carrots are drizzled are so delicious. This easy side dish gives any meal an elegant touch without spending hours in the kitchen. My delicious and easy beets with carrots could trick a picky eater into eating their veggies! They are slightly sweet and so delicious. This side dish is so colorful, fun, and easy to prepare. All you need is a sheet pan and you’re good to go. 

beets and carrots on a plate

If you enjoy this recipe, you will also enjoy my Roasted Bok Choy and Dairy Free Green Bean Casserole as well.

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What Makes This Recipe So Good And Easy?

  • This dish is so colorful! It’s a great side dish for any dinner. 
  • Sheet pan meals recipes are amazing because everything is added directly onto the sheet pan. 
  • These Roasted Beets and Carrots are sweet and savory. 
  • This recipe is naturally gluten free, grain free, nut free, dairy free, flourless, low carb, vegan, paleo, soy free, and refined sugar free.
  • Check out other side dish recipes on my website. I have something for everyone! My Roasted Leek Recipe is my second favorite but I also love my Air Fried Spaghetti Squash the possibilities are endless.
  • If you are located in the Pittsburgh area and would like to get this dish delivered right to your front door, check out my weekly meal prep menu – it changes every week.
  • I love making a batch of these carrots and beets at the beginning of the week and eating them all week long. 
  • This recipe only requires 15 minutes of hands-on time.
ingredients laid out in bowls

Recipe Ingredients

  • Beets– Beets are rich in vitamin B9, which helps cells grow and function. Remember, beets stain, so use a cutting board that washes easily. Wash the beets, peel them, then chop into small pieces. 
  • Carrots– I used baby carrots for this recipe. If you are using baby carrots, you do not have to chop them. If you want to use the long carrots, 5-6 carrots (chopped) will work. 
  • Olive oil– Or any kind of oil, really. This helps get the veggies greased up and hold all of the great seasonings that are added. 
  • Maple syrup- Make sure to use PURE maple syrup. Regular maple syrup has all kinds of crazy additives. I recommend Costco’s Kirkland brand of maple syrup. This is one of my favorite ways to add a little sweetness to a dish. 
  • Ghee– This is simply clarified butter. It doesn’t have the lactose and casein that regular butter has, making it a great alternative for those with sensitivities. You can also use regular butter if that is more of your thing. I love making my own homemade ghee with my Homemade Ghee Recipe on the blog. 
  • Salt & pepper- As desired, for seasoning. 
marinated beets and carrots laid out on a sheet pan

How To Make

  • Step 1

    • Preheat the oven to 425 degrees F. 

  • Step 2

    • Chop the beets. Arrange beets and baby carrots on a parchment-lined sheet pan. 

  • Step 3

    • Drizzle olive oil over beets and carrots. Sprinkle it with salt and pepper. Toss until they’re evenly coated. 

  • Step 4

    • Place sheet pan in the oven to roast for 15 minutes. 

  • Step 5

    • Take the sheet pan out of the oven. Add ghee and maple syrup. Allow ghee to fully melt. Toss until they’re evenly coated. 

  • Step 6

    • Put the sheet pan back in the oven for 5 minutes. Serve immediately. 
roasted beets and carrots on a pan

Recipe FAQs And Recipe Substitutions 

  • How Do I Reheat Leftovers?

    • Store leftovers in an airtight container for 2-3 days. You can reheat in the oven, just until warm, for about 5 minutes at 375 degrees F.

  • Do I Have To Use Ghee?

    • No! You can substitute ghee for regular butter if that is your thing. 

  • Can I Make This Dish In The Air Fryer?

    • Yes! Absolutely. I have the Ninja Air Fryer and love it. The air fryer tends to cook faster than the regular oven so you can shave 5 minutes off of the time. 

  • Can I Add Sweet Potatoes Or Regular Potatoes?

    • Yes! Note that potatoes tend to take longer to bake in the oven over carrots and beets. If you do want to add potatoes you will need to make sure they are cut into pieces that are not bigger than 1 inch. 

  • Can I Steam Beets And Carrots?

    • Absolutely! You will prep the beets and carrots as you would if you are roasting them but skip out on any of the toppings. Add them chopped and washed into a steamer basket and steam until the desired tenderness is reached. 

  • What Can I Serve With This?

    • Roasted beets and carrots are best as a side dish. You can serve this with any kind of dinner you would like. A few of my favorites are Keto Stuffed Cabbage and Pesto Salmon.

  • What Kind Of Maple Syrup Do You Use? 

    • I only use pure maple syrup. I suggest the Kirkland brand at Costco, I use this all the time. 

Chef’s Tips

  • Check on the sheet pan at about 7-8 minutes into roasting time. Shake or rotate the pan, if needed, so that the veggies cook evenly. 
  • This would make a beautiful side dish for Thanksgiving!
overhead shot of delicious beets and carrots

If you like this recipe you will LOVE

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

roasted beets and carrots on a sheet pan

Roasted Beets and Carrots

Course Appetizer, easy, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Allianna Moximchalk
261kcal
Cost $3
Print Recipe Pin Recipe

Equipment

  • Sheet pan

Ingredients

  • 16 oz baby carrots
  • 6 beets peeled & diced
  • 2 tbsp olive oil
  • 2 tbsp ghee or regular butter if that is your thing
  • 3 tbsp maple syrup
  • salt & pepper to taste. omit the pepper for AIP

Instructions

  • Preheat oven to 425 degrees F.
  • Chop the beats. Arrange beats and baby carrots on a parchment-lined baking sheet.
  • Drizzle olive oil over the beets and carrots. Add desired amount of salt and pepper. Toss until they're coated.
  • Place in the oven and roast for 15 minutes.
  • Take the sheet pan out of the oven. Add the ghee and maple syrup. Let the ghee fully melt and make sure everything is evenly coated.
  • Put the sheet pan back in the oven for 5 minutes. Then serve.

Notes

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
Colorful & quick side dish!
Serving: 1serving | Calories: 261kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 19mg | Sodium: 186mg | Potassium: 702mg | Fiber: 7g | Sugar: 23g | Vitamin A: 15678IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Butternut Squash and Chickpea Curry

This Butternut Squash and Chickpea Curry is creamy, comforting and has a nice kick to it! During the fall and winter months, this recipe is to die for and only requires 15 minutes of hands on time. This creamy butternut squash curry is perfect for busy weeknight dinners or even special occasions. This comforting dinner will no doubt become part of your weekly meal prep rotation, especially since it is a one-pot recipe!

Chickpea curry butternut squash in. a bowl.

Curry has quickly become a comfort food for me since becoming an adult. I make multiple variations of curry such as: Creamy Curry Chicken Gnocchi, Coconut Curry Chicken Meatballs, and even a Curry Chicken Salad! When it comes to a warm bowl of curry I love to pair it with fresh vegetables for an added crunch or make a batch of my Gluten Free Biscuits, AIP Bread Rolls, or Homemade Tortillas for dipping in the sauce afterwards.

If you enjoy this dairy free soup recipe, you will also enjoy my Cauliflower Leek Soup, Gluten Free Italian Wedding Soup, or my Pumpkin Slow Cooker Soup as well. If you have any butternut squash leftover from this recipe, be sure to check out the other butternut squash recipes I have on my blog like my Air Fryer Butternut Squash or my Butternut Squash Feta Salad. If you are looking for a good cozy cocktail or mocktail to serve this recipe with, check out my Pear Cocktail Recipe.

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Why You Will Love This Dish

  • This Butternut Squash Curry is packed with the best flavors that even kids will enjoy!
  • This dish makes a comforting meal during the cooler seasons. 
  • A delicious, restaurant-like curry with only 10 minutes of hands-on prep time?! What could be better? 
  • This recipe is naturally gluten free, grain free, nut free, dairy free, flourless, low carb, vegan, paleo, soy free, and refined sugar free. 
  • If you would like to get this meal delivered right to your doorstep, check out my Pittsburgh-based meal prep menu.
  • You can toss in other seasonal vegetables with this recipe if you would like, like roasted cauliflower. 
  • You can make this chickpea curry dish on the stovetop or even in your instant pot.

Ingredients

Chickpea curry ingredients laid out. on the counter.
  • Cubed butternut squash-Do yourself a favor and buy it pre-cubed! While you can buy a whole squash, they are time consuming to cut and the pre-cut will save you time. 
  • Coconut oil-To sauté in. 
  • Yellow onion and garlic cloves-For flavor. I prefer yellow onion over red onion because it tends to have more sweet flavor. 
  • Assorted spices-fresh ginger, salt, pepper, curry powder, garam masala, ground cumin, cumin seeds, turmeric, and hot chili pepper. The combination of these spices is what gives you the rice curry flavor. 
  • Chopped tomatoes-I like the ones from the can. 
  • Coconut milk-This adds some creaminess to the curry. I like full-fat coconut milk or coconut cream because it is richer in flavor and a little thicker. I prefer not to use lite coconut milk because it would impact the flavor.
  • Vegetable stock-This is your liquid based for this recipe. It adds more flavor than just water. 
  • Canned chickpeas-A must! Make sure you use drained chickpeas instead of using all the liquid in the chickpeas themselves.
  • Baby spinach-To get some added greens in!

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

Substitutions and Variations

  • Brown rice-Some people like using this as a base of the recipe so this vegan butternut squash curry is more filling. You can also use jasmine rice or spaghetti squash. I have a blog post already up on how to make the best Spaghetti Squash. 
  • Fresh cilantro-To serve.
  • Olive oil-You can use this in place of coconut oil but I like coconut oil because it helps enhance the flavors of the thai curry. You could also use vegetable oil but that definitely is not my first choice. 
  • Broccoli florets-This adds in some extra fiber and veggies!

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

Step by Step Instructions

Sautéd onions in a instant pot.
Step #1: In the instant pot, add the white onion and sauté for 2 minutes on the saute setting.
Chickpea curry ingredients in the instant pot.
Step #2: Add the remaining ingredients in the instant pot and cook on pressure cook HIGH for 5 minutes. Make sure the top valve is closed.

Stovetop option: First, heat the avocado oil in a large, deep skillet. Add the white onion and sauté for 5 minutes. Then, add the butternut squash and ginger and stir to coat in oil. Next, add in the yellow curry powder and stir to ensure butternut squash is nicely coated and cook for another 3 minutes. You will then add the broth, coconut milk, fish sauce, and coconut aminos and let the sauce come to a simmer, then cover. Lower the heat and allow the squash to continue to cook, for about 15 minutes, or until the squash is fork-tender. Finally, you will add in the baby spinach and allow it to wilt. Serve with optional rice, cilantro, and lime.

Expert Tips

  • Tip # 1: Curries are typically served with rice. If you would like, this Butternut Squash Curry would be excellent with rice or cauliflower rice as a lower carb option. 
  • Tip # 2: Butternut squash is a hard vegetable to slice. It is a good idea to buy pre-chopped butternut squash. It will save you time in the kitchen!
  • Tip # 3: For additional flavor and nutrients, you could add a variety of fall/winter squash to this recipe.

Recipe FAQs

What is curry?

Curry is an Indian sauce (or gravy) that is served with meat, tofu, or veggies. Curry ranges from mild to super spicy. 

Can I use curry paste instead of powder?

Yes. Powder is more potent than paste. So, as a rule of thumb, use 1 tablespoon of curry paste for every 1 teaspoon of powder. 

What is the difference between dried ginger and fresh ginger?

Fresh ginger is a lot less potent because it isn’t broken down. If a recipe calls for dried and you want to use fresh you will need to double the amount. If a recipe calls for fresh and you want to use fried, you will need to cut the amount in half. 

How do I reheat and store leftovers?

You can reheat leftovers on the stove-top, on low. Save this curry in an airtight container, in the refrigerator, for up to 5 days. 

Can I add animal protein?

Absolutely! If you would like, I suggest adding chicken to this Butternut Squash Curry. 

Overhead photo looking down at two bowls of chickpea curry with fresh herbs and red pepper flakes on top.

Storage Instructions

  • This recipe can be stored in an airtight container in the refrigerator for up to 5 days.
  • You can also bulk prepare this dish and store it in portioned cubes or containers in the freezer for up to 3 months.

Other Thai Recipes You Will Love

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

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Chickpea curry in a bowl with fresh herbs on top.

Butternut Squash and Chickpea Curry

Course Dinner, Lunch, Main Course, Meals
Cuisine Indian
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Allianna Moximchalk
259kcal
Cost $10
Print Recipe Pin Recipe

Equipment

  • Large skillet or instant pot

Ingredients

  • 1 pound cubed butternut squash I prefer to buy pre-cut
  • 3 tbsp coconut oil
  • 1 whole yellow onion chopped
  • 4 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric
  • 1/2 tsp chili pepper
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 1 cup broth
  • 1 can chickpeas drained

Instructions

For the instant pot version:

  • Add the coconut oil to the bottom of your instant pot with the diced onion, minced garlic, and grated ginger. Saute for 2 minutes on the sautéing setting. Then add in the remaining spices and cook until fragrant.
  • Add in the remaining ingredients and cook on high pressure for 5 minutes with the vent sealed. When the time is up allow the pressure to release from opening the vent. Serve with optional fresh herbs on top and rice.

For the stovetop version:

  • Add the coconut oil to the bottom of your pan with the diced onion, minced garlic, and grated ginger. Saute for 2 minutes on the sautéing setting. Then add in the remaining spices and cook until fragrant.
  • Once the spices are sautéed, add the remaining ingredients except the chickpeas to the skillet for 10 minutes until the curry is gently simmering. Once the 10 minutes is up, use an immersion blender and blend until smooth. Then add the chickpeas in and simmer for 5 more minutes. Serve with optional fresh herbs on top and rice.

Notes

Storage: This recipe can be stored in an air tight container in the refrigerator for up to 5 days. 
Freezing: This recipe can also be stored in an air tight container in the freezer for up to 3 months. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield 4 servings. 
Easy Butternut Squash and Chickpea Curry recipe that makes for the best comfort meal.
Serving: 1bowl | Calories: 259kcal | Carbohydrates: 7g | Protein: 3g | Fat: 26g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 268mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2111IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 4mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Blog

Our Fertility Journey

I am one of the 1 out of 10 women that have PCOS. 70-80% of women with PCOS have difficulties getting pregnant. I have made it no secret that it took us a lot longer than we anticipated to get pregnant. I hope by sharing our fertility journey it gives others hope and the realization they are not alone.

Man and women standing outside on a farm.

Before I get started on this blog post I want to take a second to emphasize that one’s fertility journey is highly personal. Bio-individuality is a huge factor. This content in your article is based on my personal experiences and what worked for us. If you are seeking medical advice, I highly suggest reaching out to a Functional Medicine Doctor. I am a big fan of Valerie Donaldson, MD. 

There are many things that can contribute to one’s fertility: nutrition, stress, nutrient deficiencies, structural issues, toxic load and lifestyle factors. For the sake of this article I will break each category down.

Nutrition

  • If you have been following along you know that my diet did a complete 180 when I was in college. I went from eating highly processed foods to following Sarah Ballantyne’s Paleo Protocol which is essentially eating foods in their purest form and eliminating top trigger foods. Within a few years I went from being prescribed over a dozen medications to being able to manage all of my symptoms with diet and lifestyle. Once I made one change and felt good about it, I gained momentum with feeling comfortable to make other changes. 
  • A few years into this journey I came off of anxiety and ADD medication. When I came off of these medications my metabolism went way down and I gained 50 pounds within months. This is when I learned all about balancing my blood sugar – and learned that I have PCOS. You can still eat really clean but if you are not pairing your foods properly it can impact your weight. I learned the importance of combining vegetables, animal protein (I am not a fan of plant based proteins), and healthy fats at every meal. Instead of just grazing all day, I started to eat actual meals. Since PCOS is a metabolic/endocrine disorder, the weight started to just fall off. As this happened, my periods became a lot more normal. 
  • We eat 95% home cooked meals and I do not drink. I haven’t drank in over 5 years. I talk all about my journey in Giving Up Alcohol On My Blog. Alcohol impacts female hormones differently than it impacts males. Even just one drink a week threw my body off, so I avoid it entirely and will likely never go back since I feel so much better without it. Since fertility is 50% the male too, my husband eats the way I do as well. We both feel so much better when we focus on real foods and stay away from highly inflammatory foods. Protein is king – animal protein that is. There are certain nutrients in animal meat that cannot be found in other forms of protein. I prioritize high quality animal protein at every meal along with vegetables. One of my favorite places to get our meats from is Butcher Box. Use my link and get FREE beef for life.

Nutrient Deficiencies

  • I worked with my Functional Medicine doctor to do blood work to not just ensure my results were within normal range but within optional range. In my experience, traditional doctors will not talk to you about functional ranges, instead they will look at just the normal range which is not the best for fertility. 
  • Both Mitchell and I take WeNatal which is a prenatal and I also take the omega they offer too. This is a must for us! I also take inositol powder every night and magnesium. I wrote a whole blog post on Why Magnesium is A Must For Me and a lot of people.

Stress

  • The year before we got pregnant we built our dream home. While I am so happy we made the move, the process was extremely stressful. For me, if we were going to build a home I wanted it to be exactly how I wanted it. Looking back it makes sense why I did not get pregnant then. I am not sure my body could have handled it! Sometimes when you look at things from above and take the emotions out of it, it makes sense why things are not happening the way you want them to happen. 
  • Both my husband and I have become a lot more selective of the things we do socially. We no longer say yes to everything and jam pack our weekends. We prioritize slow weekends at home and only say yes to social outings that we really want to do. FOMO is no longer a thing, instead we embrace it. We also have made an intentional effort to surround ourselves with others that are in alignment with us. We no longer surround ourselves with people who live for the weekend and want to go out all weekend long. We are big fan of home dinners and gathering in the home.
  • For my husband, although he loves his job it can also be very demanding. Instead of focusing on things we could not change within his work, we started focusing on the things we could add in that make him feel more well balanced. He feels so good after working out and loves kick starting the week by going to church, both things we have made a priority which have helped him feel more in balance. He also started eating breakfast. This may not seem like a big deal, but he used to drink 4 cups of coffee on an empty stomach, this puts the body in fight or flight instantly. Now, instead he eats egg muffins from our meal prep menu, and drinks a green juice in the afternoon instead of drinking his afternoon coffee. He feels so much better with this!

Toxic load

  • It is easy to get wrapped up in everything around us that can be considered as toxic. Instead of letting myself go crazy about thinking about it all, I slowly started to change things in our home to help us live a lower toxic lifestyle. I linked a few of my favorite swaps below:
  • Like I mentioned above, we moved into our new home last year. While it was cleaned prior to moving in, between all of the new materials, chemicals and dust from the building process, I could not stop coughing for 4 months straight. It was an adjustment to my body. We took a break from wallpapering, bringing new items into the house (furniture containers VOCs-volatile organic compounds which can be toxic to breathe in) and the cough eventually went away. It made sense as to why I was not getting pregnant.
  • I also make an effort to sweat everyday to help my body detox as well as drink teas that help my body flush things out! I wrote a whole blog post about my Go To Teas.

Lifestyle Factors

  • One thing we did not realize was a big no no for men that want to get their wife pregnant is extreme heat! My husband loves the sauna, he would go in it every day. This apparently can kill sperm. Once we figured this out, he stopped using the sauna and I got pregnant within a few months. 
  • We stopped obsessing. Earlier this year I was getting frustrated every month that I was not pregnant. We told ourselves that we were still going to take aligned action (take care of our bodies, track my cycle, ect) but we would not stress about it. We started looking at it as maybe we have not gotten pregnant yet because we are supposed to be focusing on other things. I started a home decor business with my friend (since I found out I was pregnant I am not longer part of it) and Mitchell was focusing on the things that filled him up then too. We told ourselves that if this did not work for us we would just adopt and we were truly at peace with it. Shortly after, I found out I was pregnant. While I truly believe there are a lot of changes that can support your fertility I also think a big part of it is surrendering too. The waiting period taught me a lot about how everything is always working in our favor and our higher being always has a greater plan. I am thankful for the time it took us to get pregnant. It brought my husband and I closer and it gave us the space to focus on things that we otherwise would not have been able to focus on. 

xoxo Allianna