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Roasted Grapes

Roasted Grapes are the best topper for just about anything! Roasting grapes you already have on hand is a great way to prevent produce waste. This recipe only takes 10 minutes of hands on time and requires a handful of ingredients you likely already have on hand. From pairing this recipe with a cheese plate to ice cream, this recipe will not disappoint. 

Roasted grapes on a ruffled off white plate.

If you are like me, you probably hate throwing away produce that goes bad in the fridge. Grapes are not cheap and this recipe is a great way to make sure you are using up extra grapes on hand. We love eating this fun treat by itself but it also goes great with raw milk cheeses, greek yoghurt, any sort of cheese board, and ricotta toast. Sometimes I like setting out a small bowl of this delicious snack as an appetizer when we have guests. A few of my other favorite finger foods and appetizer recipes on my blog are my Gluten Free Crab Cakes, Dairy Free Crab Dip, Vegan French Onion Dip, Gluten Free Pig in a Blanket, and Crockpot Gluten Free Mac and Cheese. 

Why I Love This Recipe

  • This recipe requires simple ingredients that you likely already have on hand. 
  • You can eat this recipe as is or add it on top of things. 
  • This recipe is naturally dairy free, gluten free, soy free, nut free, paleo and vegan.
  • This recipe is a great addition to just about any kind of salad! 

Recipe Ingredients

Roasted grape ingredients laid out in small glass bowls on the counter.
  • Seedless grapes-While I prefer purple grapes with this recipe, green grapes and concord grapes will also work! Many types of grapes will work as long as they are seedless. Make sure you use individual grapes that you are pulling off of the stems. 
  • Avocado oil-This helps roast the grapes. 
  • Sea salt-To taste. 

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

Recipe Substitutions and Variations

  • Fresh herbs-Sprigs of fresh thyme are my favorite. 
  • Avocado oil-You can also use unsalted butter or olive oil. 
  • Drizzle of honey-To serve!
  • Dijon mustard-To dip in. If you are putting these out for a party, I suggest using a toothpick to allow for dipping.

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

Recipe Instructions

Grapes, avocado oil and sea salt in a glass bowl.
Step #1: Preheat the oven to 425 degrees F. Wash all grapes and pull off of the vine. Toss the grapes in a large bowl with the sea salt and cooking oil. Lay the grapes out in a single layer on a sheet pan and roast for 15-20 minutes. 

Recipe Tips

  • Tip #1: If you like your treats extra sweet, drizzle some honey on top prior to serving. 
  • Tip #2: I love this better for you non-toxic baking sheet!

Recipe FAQs

Can I make this recipe in advance?

​Since this recipe is pretty hands off I suggest making it the day of. You can also make before your guests arrive if you are hosting it set it out at room temperature prior to serving.

How long does this recipe last?

This recipe lasts for up to 5 days in the fridge in an air tight container.

How should I serve this recipe?

I love eating them as is, but they also go great topped on just about anything. 

Grapes on a baking sheet with avocado oil and sea salt.

Other Finger Foods You Will Love

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

Download my free swap guide.

Download the free guide.
Roasted grapes on a ruffled off white plate.

Roasted Grapes

Course Appetizer, Snack
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Author Allianna Moximchalk
66kcal
Cost $4
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Equipment

  • cookie sheet

Ingredients

  • 1 pound grapes Washed and removed from the vine.
  • 1/4 cup avocado oil
  • 1 pinch sea salt

Instructions

  • Preheat the oven to 425 degrees F. Place The grapes, oil and sea salt in a bowl and toss until well mixed. Place on a baking sheet and cook for 20-25 minutes or until the grapes appeared shriveled up.

Notes

Servings: This recipe yields approximately 12 servings.
Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed. 
Storage: You can store this recipe in the fridge for up to 7 days.
No more throwing away old grapes! Use my roasted grape recipe to make fun toppings for salads and pizzas.
Serving: 1serving | Calories: 66kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Dairy free

Dairy Free Sugar Cookies

These Dairy Free Sugar Cookies are super easy to make and for a perfect treat. They are soft, chewy, buttery, and have nice crisp edges. My chewy sugar cookies only requires 15 minutes of hands on time and no chill time is required. You can make this recipe the day of or make it in advance and freeze! This recipe is so versatile that you can make it as is or jazz it up for the holiday season or Valentine’s Day.

Heart and star sugar cookies laid out on a platter with a bowl of rainbow sprinkles next to them.

When I first found out I had to eat dairy and gluten free I thought I would never be able to eat a good, chewy, cookie every again. Boy was I wrong! These Gluten-Free Sugar Cookies are oh so soft and chewy. If you like a good sweet treat like I do, check out the other fun desserts on my blog like my Gluten and Dairy Free Cake, Gluten Free Chocolate Tart, Gluten Free Thumbprint Cookies, Vegan Chocolate Truffles, Gluten Free Apple Cake, Gluten-Free Monster Cookies, and Vegan Buckeyes. 

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Why I Love This Recipe

  • This recipe is naturally dairy free, gluten free, soy free, refined sugar free and paleo friendly. 
  • You can make these dairy-free sugar cookies ahead of time and freeze them. 
  • You can use my dairy-free sugar cookie recipe as a baseline recipes to make other cookies! You can use this as your base and add sprinkles or chocolate chips.
  • This recipe only requires simple ingredients that you likely already have on hand. 
  • Unlike traditional soft sugar cookies, this recipe does not use granulated sugar, brown sugar, or powdered sugar, instead it uses unrefined sugars like coconut sugar and maple syrup.
  • This recipe tastes just like the real thing, no one will even know they are dairy free!

Recipe Ingredients

Cookie ingredients laid out in small bowls.
  • Eggs-This acts as the binder in this recipe. 
  • Cassava flour and almond flour-Instead of using all purpose gluten-free flour, I like making my own gluten-free flour blend. I like Bob’s Red Mill brand, but most brands will work. Brands may vary based off of which grocery store you shop at.
  • Olive oil-This keeps these cookies nice and moist!
  • Coconut sugar and maple syrup-I like using unrefined sugars in my desserts! Coconut sugar and maple syrup are my go to’s.
  • Vanilla extract-For flavor. 
  • Sea salt-To taste.

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

Recipe Substitutions and Variations

  • Olive oil-I prefer oil in my cookies instead of butter. In the past I have made this recipe with Homemade Ghee and the cookies were not as soft. However, you can use ghee, regular butter, coconut oil, vegan butter, vegan margarine, or earth balance in its place. Just know that the consistency may come out a little different based on what you use. 
  • Eggs-While I think this recipe tastes best with eggs and olive oil, you can substitute the eggs with pumpkin puree. The ratio would be 1/4 cup per egg. Do not try using a flax egg or any other kind of egg substitute. 

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

Recipe Instructions

Coconut sugar, sea salt, baking powder, arrowroot, almond flour, and cassava flour in a large bowl.
Step #1: First preheat the oven to 350 degrees F. First mix all the dry ingredients together in a large mixing bowl. 
Cookie ingredients in one large bowl.
Step #2: Then, slowly add in the wet ingredients.
Well mixed cookie dough in a large bowl.
Step #3: Using a hand mixer, beat slowly until the dough is well mixed all throughout and the dough forms with the right consistency. You can also use a kitchen aid stand mixer if it has a paddle attachment. 
Cookies cut out on a baking sheet.
Step #4: Now, take a baking sheet and line it with parchment paper. Scoop the cookies from the large bowl into dough balls using a cookie scoop and set 3 in a row on a sheet. Push down on the cookies lightly until flat. You can also roll out the cookie dough here instead and use cookie cutters to form different shapes if you have a special occasion. Bake for 10-12 minutes or until slightly golden on top.
Allow the cookies to cool on a cooling rack prior to moving them off of the baking tray.

Bakers Tips

  • Tip #1: Allow your sugar cookies to completely cool and get to room temperature prior to moving off of the cookie sheet. 
  • Tip #2: If you are going to freeze your cookies, freeze them with a layer of wax paper in between each layer. 
  • Tip #3: If you like your cookies perfectly circular, you can use cookie cutters.

Recipe FAQs

Can I make this into a vegan sugar cookie recipe?

Yes! You can use pumpkin puree in place of the egg in this recipe. Use 1/4 cup per egg to turn this recipe into easy vegan sugar cookies. 

How can I store these cookies?

Allow the cookies to completely cool and line an airtight container with wax paper. Place the cookies in a single layer followed by another piece of wax paper. Place them in the freezer for up to 1 month. Cookies can last in the fridge for up to 1 week.

Heart and star sugar cookies on a baking sheet.

Other Gluten Free Desserts You Will Love

Are you trying to eat healthier?

Looking for healthy swaps? Be sure to check out my FREE go to anti-inflammatory swap guide!

Download my free healthy swap guide
Heart and star sugar cookies laid out on a platter with a bowl of rainbow sprinkles next to them.

Dairy Free Sugar Cookies

Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies
Author Allianna Moximchalk
203kcal
Cost $5
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Equipment

  • Large bowl
  • Hand mixer or kitchen aid
  • baking sheet

Ingredients

  • 1 egg
  • 1 cup cassava flour
  • 1/2 cup almond flour
  • 2/3 cup olive oil Depending on how fine your almond flour is, your mixture can come out grainy. If that is the case, add a little but of oil until the cookie batter is well mixed.
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 tsp baking powder
  • 1 tsp vanilla
  • pinch sea salt

Instructions

  • Preheat the oven to 350 degrees F. First mix all the dry ingredients together in a large mixing bowl. 
  • Then, slowly add in the wet ingredients. Using a hand mixer, beat slowly until the dough is well mixed all throughout and the dough forms with the right consistency. You can also use a kitchen aid stand mixer if it has a paddle attachment. 
  • Now, take a baking sheet and line it with parchment paper. Scoop the cookies from the large bowl into dough balls using a cookie scoop and set 3 in a row on a sheet. You can also roll out the cookie dough here instead and use cookie cutters to form different shapes if you have a special occasion. Push down on the cookies lightly until flat.
  • Bake for 10-12 minutes or until slightly golden on top. Allow the cookies to cool on a cooling rack prior to moving them off of the baking tray.

Notes

Servings: This recipe yields approximately 12 cookies. The amount of cookies may vary depending on what size cookie cutter you use if you are using one.
Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed. 
Storage: You can store this these cookies in the fridge for up to 1 week. You can also store them in the freezer for up to 1 month.
Easy and delicious Dairy Free Sugar Cookie recipe that everyone will love!
Serving: 1cookie | Calories: 203kcal | Carbohydrates: 17g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 48mg | Potassium: 23mg | Fiber: 1g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Dairy free

Gluten Free Rhubarb Cake Recipe

This Gluten Free Rhubarb Cake is perfect for summer! The fresh tart rhubarb combined with the sweet juicy strawberries makes for the best combination. Unlike most rhubarb cake recipes, this delicious cake is naturally gluten free and does not contain any refined sugars. You can have this cake on the table in no time! I love making a bunch of these cakes during rhubarb season, freeze them and eat them all year round!

Pretty cake with white frosting and a slice cut out with a lemon peel on top.

If you have never tried rhubarb before, you are missing out! it is not the kind of things you eat by itself as it is tart alone, but when you mix it with something sweet like honey or fresh berries it is oh so delicious! If you have any rhubarb leftover after making this recipe, check out my Rosemary Rhubarb Mocktail or my Rhubarb Simple Syrup. You can also substitute fresh rhubarb in some of my fruity recipes like my Gluten Free Strawberry Muffins, Gluten Free Blackberry Crisp, or my Vegan Peach Cobbler. If you are in the mood for making another cake, check out my Gluten Free Banana Cake.

Why I Love This Recipe

  • This gluten free rhubarb cake recipe is super easy to make and a recipe you can easily modify to make with other fruits. 
  • This recipe is naturally dairy free, gluten free, soy free, refined sugar free, grain free and paleo friendly. 
  • If you want to eat rhubarb all year round, you can freeze sliced rhubarb stocks in a freezer bag or make the cakes in bulk and freeze them. 
  • The fluffy texture in this recipe will have no one knowing this recipe is actually gluten free! This is a person with celiac disease dream come true!
  • The sweetness of the cake alone satisfies my sweet tooth, but you can also add frosting on top if you like yours to be a little sweeter!

Recipe Ingredients

Gluten free rhubarb cake ingredients in small glass bowls.

Wet ingredients

  • Bananas-This makes the cake nice and moist!
  • Coconut oil-Helps with keeping the cake batter moist. 
  • Eggs-Binds the cake together. Both the egg yolks and egg whites are needed!
  • Maple syrup-This is what sweetens the cake. This helps mask the tartness of the rhubarb. 

Dry ingredients

  • Rhubarb stalks-Make sure you wash your stalks beforehand! I like to chop mine up into 1/2 inch cubes. You will want to chop off the bottom of the stalks like you would with celery. These tend to have less flavor and look like the end of celery stalks. 
  • Almond flour-This is the main flour in this recipe. I love Bob’s Red Mill. Do not use almond meal, be sure to use almond flour. 
  • Arrowroot-I use arrowroot instead of corn starch or xanthan gum. The almond flour and arrowroot create a nice flour mixture!
  • Baking powder & baking soda-This helps the cake expand and rise. 
  • Coconut sugar-This is my go to sweetener in the cake. 

Substitutions and Variations

  • Gluten free flour-A gluten free flour blend or gluten free all purpose flour will not work for this recipe nor will other gluten-free flours like tigernut flour, cassava flour or coconut flour. Almond flour is the best for this recipe!
  • Coconut sugar-You can use brown sugar or white sugar in it’s place if you would prefer. 
  • Toppings-Toppings are not a must but they are fun! I love adding whipped cream or other fresh fruits on top like strawberries or rhubarb pieces! 

How to Make

Rhubarb cake wet ingredients in a large glass bowl.
Step #1: Preheat the oven to 350 degrees F. Spray a silicone baking pan with cooking spray oil. I like avocado oil. Add all dry ingredients together to a bowl and mix.
Wet cake ingredients in a bowl.
Step #2: In a separate bowl, mix all of the wet ingredients.Then mix the contents of both bowls together.
Rhubarb cake in a silicone cake pan.
Step #3: Spray your cake pan with the cooking spray oil and add the cake mix in. Bake in the oven for 45 minutes or until a fork can be poked in and it will come out clean. Allow the cake to completely cool prior to removing from the pan.

Bakers Tips

  • Tip #1: Allow the cake to completely cool in the cake pan on a wire rack prior to taking it out of the pan. 
  • Tip #2: Spray your pan or add parchment paper to the bottom before adding the cake batter to to the pan. 
  • Tip #3: The best way to tell if your cake is done is by sticking a fork in the center of the cake and making sure it comes out clean. 

Equitment Needed

Recipe FAQs

What can I do with leftover rhubarb?

I love freezing it in small pieces for later use! 

When is rhubarb season?

Rhubarb season starts in April and ends in July here in the Northeast!

Slice of rhubarb cake on a pink plate with a fork and lemon slice on top.

Other Spring Treats You Will Love

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

Download your FREE guide below.

Download the free guide.
Cake with white frosting and a slice cut out of it.

Gluten Free Rhubarb Cake Recipe

Course Dessert, Snack
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Author Allianna Moximchalk
420kcal
Cost $10
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Equipment

  • 10 inch silicone baking pan

Ingredients

Wet ingredients:

  • 2 bananas mashed
  • 2 tbsp coconut oil
  • 6 eggs cracked
  • 2 cups rhubarb chopped into 1/2 inch cubes and washed.
  • 1/4 cup maple syrup

Dry ingredients:

  • 3 3/4 cup almond flour
  • 3/4 cup arrowroot flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 cup coconut sugar
  • Avocado oil cooking spray

Optional:

  • Frosting

Instructions

  • Preheat the oven to 350 degrees F. Spray a silicone baking pan with cooking spray oil. I like avocado oil.
  • Add all dry ingredients together to a bowl and mix. In a separate bowl, mix all of the wet ingredients. Spray your cake pan with the cooking spray oil and add the cake mix in. Bake in the oven for 45 minutes or until a fork can be poked in and it will come out clean. Allow the cake to completely cool prior to removing from the pan.

Notes

Servings: This recipe yields approximately 10 slices of cake.
Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed. 
Storage: You can store this recipe in the fridge for up to 5 days in an airtight container. 
Easy, delicious, moist Gluten Free Rhubarb Cake Recipe.
Serving: 1slice | Calories: 420kcal | Carbohydrates: 40g | Protein: 13g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 209mg | Potassium: 210mg | Fiber: 6g | Sugar: 17g | Vitamin A: 183IU | Vitamin C: 4mg | Calcium: 173mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Appetizers

Vegan French Onion Dip Recipe

This Vegan French Onion Dip Recipe is super easy to eat and something everyone will love! The caramelized onions paired with its creamy base is to die for. This recipe only requires 15 minutes of prep tie and can be paired with both tortilla chips or fresh veggies. This crowd-pleasing appetizer is better than any store bought kind!

Pretty french onion dip in a silver bowl with potato chips and chives on top.

Growing up I love french onion dip! After going dairy free I thought I would never be able to eat it again. This recipe will not dissapoint and it tastes just like the real thing. If you are a dip lover like I am, check out the other dairy free dip recipes on my blog like my Vegan Taco Dip, Vegan Fruit Dip, Dairy Free Crab Dip, Homemade Guacamole, Dairy free Buffalo Chicken Dip, and my Simple Beetroot Dip. My Dill Pickle Egg Salad recipe is also fun to use as a dip with your favorite crackers!

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Why I Love This Recipe

  • Who does not love a good dip? This dip pairs well with just about any occasion! From a special occasion to a super bowl party, this recipe will be a huge hit!
  • This flavorful dip is naturally dairy free, gluten free, soy free, vegan, refined sugar free, grain free and Whole30 friendly. 
  • You can make this vegan onion dip well in advance!
  • As someone who has been dairy free for quite some time, it know how difficult it can be to navigate social settings and still eat. That is why I love bringing fun snacks like this one that I can enjoy as well as everyone around me! If you love this fun snack, check out my Gluten-Free Stuffed Mushrooms on my blog too!
  • Unlike the traditional recipe, this one is dairy free and no one will even know it is dairy free!
  • This recipe goes great for game day, bridal showers and more.

Recipe Ingredients

Dairy free sour cream, dairy free cream cheese, yellow onion, avocado oil, garlic powder, onion powder, sea salt and chives on the counter.
  • Vegan sour cream-I like the Forager brand. This is a cashew sour cream based brand. You can also use Kite HIll.
  • Vegan cream cheese-I love the Kite Hill brand. 
  • ​Onion powder and garlic powder-For flavor.
  • Sea salt-To taste.
  • Yellow onions-A must for french onion dip! 
  • Avocado oil-To sauté the onions in.

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

Recipe Substitutions and Variations

  • A few of my favorite garnishes and toppings are: green onions, fresh chives, fresh parsley and onion flakes!
  • I love having a bunch of fun options to dip this dip in. Potato chips, pita bread, bell pepper slices, whole grain crackers, bagel chips, and fresh veggie sticks are a few of my favorites!
  • Sour cream-You can also use vegan greek yogurt in its place. 

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

How To Make Homemade French Onion Dip

Onions in a food processor.
Step #1: Cut your onion into 4ths and place in the food processor until chopped.
Onions sautéed in a frying pan.
Step #2: Add the oil to a frying pan. Once the pan is hot, add in the onions on medium heat for 5 minutes, moving them around. Then reduce the heat for 20 more minutes and sauté until they are golden brown. Allow the onions to sit until they get to be room temperature either in the fridge or sitting out.
Dairy free sour cream, dairy free cream cheese, sautéed onions, garlic powder, onion powder, and sea salt in a glass bowl.
Step #3: After the onions cool, add all ingredients to a large bowl.
Creamy dip in a large glass bowl with a pink spatula.
Step #4: Mix all ingredients until well mixed throughout.

Chefs Tips

  • Tip #1: Make sure you chill your onions prior to mixing or this creamy vegan french onion dip will taste spoiled. 
  • Tip #2: Make sure if you are serving this dip at a cook out, you serve it on ice or it will taste spoiled. 

Recipe FAQs

How long does this recipe last?

This recipe lasts for up to 5 days in the fridge in an airtight container. 

What is the easiest way to chop onions?

I like putting them through the food processor! No need to drop any tears while making sure they are diced up. 

Creamy white dip in a silver container with fresh chives on top.

Other Dairy Free Dips You Will Love

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

Download my free swap guide.

Download the guide.
Creamy white dip in a silver container with fresh chives on top.

Vegan French Onion Dip Recipe

Course Appetizer
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Onion cooling time 20 minutes
Total Time 50 minutes
Servings 10 servings
Author Allianna Moximchalk
165kcal
Cost $15
Print Recipe Pin Recipe

Equipment

  • Medium sized frying pan
  • Food processor You can also use a cutting board and knife to chop your onions.

Ingredients

  • 8 ounces dairy free cream cheese I like the Kite Hill Brand
  • 12 ounces dairy free sour cream
  • 1 yellow onion chopped
  • 1 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • pinch of sea salt

Instructions

  • Place the oil in a medium sized frying pan. Once the oil is hot, add in the onions on medium heat. Sautee for 5 minutes, then reduce the heat to low for 20 minutes while sautéing all throughout until they are golden brown. Set the onions aside or in the fridge until they are room temperature. You do not want to mix them while they are hot.
  • Add all of the ingredients to a large bowl and mix well throughout. Serve cold.

Notes

Storage: This dish can be stored in an air tight glass container for up to 5 days in the refrigerator.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. 
Servings: This recipe should yield 10 servings. 
Easy better for you french onion dip recipe that your whole family will love!
Serving: 1serving | Calories: 165kcal | Carbohydrates: 4g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 83mg | Potassium: 94mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 517IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Pesto Orzo Salad

This Pesto Orzo Salad screams summer! It is loaded with flavor and goes great with just about anything. The juicy cherry tomatoes add so much texture to this pasta salad recipe. This recipe only requires 16 minutes of hands on time and can be made ahead of time. This truly is the most perfect side dish for summer! It can even be made into an easy lunch by adding some protein on top.

Pesto orzo salad in a blue bowl with tomatoes and pine nuts on top.
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If you follow along on Instagram, you know I love my Dairy Free Fresh Basil Pesto Sauce. I even have a Nut-Free Pesto recipe on my blog too for anyone that is nut free. I truly could eat it with anything like my Mackeral Pesto Pasta, Shrimp Pesto Pasta and my eggs. It is so darn good!

Why I Love This Recipe

  • This makes for the best Summer BBQ side dish along with my Gluten Free Potato Salad, Gluten Free Pasta Salad and my Cucumber Watermelon Salad.
  • This recipe is naturally dairy free and egg free. It can also be made nut free, gluten free and grain free. 
  • You can meal prep this recipe and make it at the start of the week. It can be used as a main dish or even a side salad. 
  • You can use homemade basil pesto or can even use store-bought pesto. 
  • This easy orzo salad is loaded with fresh flavors!
  • This is a great side dish for just about any get together. It is something safe anyone can eat if you make my gluten free and nut free version. 

Simple Ingredients Required

Orzo pesto salad ingredients all laid out on the counter top in glass bowls.

For the orzo salad:

  • Orzo-I like mine done al dente. If you are gluten free like I am, I am obsessed with the Jovial brand of Orzo. It is naturally grain free and gluten free. It tastes just like the real thing but it is gluten free. I like getting mine from Thrive Market. If you use my Thrive Market link you can save $40 on your first order. 
  • Fresh tomatoes-I like getting the rainbow packs. 
  • Pesto-You can use store bought or homemade, if you want homemade, check out the ingredients needed for my Dairy Free Homemade Pesto below. 

Homemade pesto:

  • Fresh basil leaves-Fresh herbs are a must for homemade pesto. 
  • Fresh garlic cloves-For flavor. 
  • Table salt-This helps bring out the fresh herb flavors. 
  • Pine nuts-This gives the pesto that thick and creamy flavor. If you are nut free, you can omit the buts. 
  • Extra virgin olive oil-This is what makes this into a sauce. 
  • Fresh lemon juice-For flavor. 

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

Substitutions and Variations

  • You can keep this pesto orzo salad recipe simple or jazz it up with other toppings. 
  • Cheese-I am dairy free so I like to omit the cheese or use vegan cheese, but you can also use parmesan cheese, mozzarella pearls/ mozzarella cheese or feta cheese in this recipe for more flavor.
  • If you are not a fan of fresh tomatoes, you can use sun-dried tomatoes. 
  • Fresh veggies-Feel free to grow anything else in like shredded carrots or bell pepper. 
  • Sunflower seeds or pumpkin seeds-Add a nice crunch. 
  • Protein-I like adding chicken but you can also add a plant-based protein to this recipe like white beans.
  • Kalamata olives-For extra flavor!

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

How To Make

pesto orzo salad 3
Step 1: Cook the orzo according to the box. Place all pesto ingredients in the food processor and blend until smooth.
Pesto blended in the food processor until smooth.
Step #2: Blend the pesto in the food processor until smooth and well mixed throughout.
Washed and chopped up tomatoes.
Step #3: Wash and cut your tomatoes in half.
pesto orzo salad 6
Step #4: Pour the pesto in a bowl with the orzo.
Pesto and orzo mixed in a bowl.
Step #5: Mix the pesto with the orzo so it is well mixed throughout.

Recipe Tips

  • Tip #1: Eat this easy orzo pesto salad cold!
  • Tip #2: Toast your pine nuts! This adds so much flavor to the pesto. 

Recipe FAQs

How long does this recipe last?

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

Why is orzo mushy?

This probably means you have overcooked it. The orzo should be al dente. 

What is the difference between risoni and orzo?

They are pretty similar in the sense that they are gains. Risoni is just a little smaller which means it cooks faster. 

Is orzo a rice or pasta?

Although orzo looks like rice, it is actually a pasta!

Does orzo have egg in it?

​Store bought orzo does not have egg in but fresh orzo usually does have egg in it to keep it moist. 

Close up shot of orzo in a bowl with pesto on top of it with tomatoes.

Other Pesto Recipes You Will Love

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

Download your FREE guide below.

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Pesto orzo salad in a blue bowl with tomatoes and pine nuts on top.

Pesto Orzo Salad

Course Salad, Side Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 23 minutes
Servings 6 servings
Author Allianna Moximchalk
438kcal
Cost $8
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Equipment

  • high speed blender
  • Small pot with a lid

Ingredients

For the orzo salad:

  • 8 ounces orzo I like using the Jovial brand. It is gluten free. Use my link for Thrive Market and save $40 on your first order.
  • 1 cup cherry tomatoes Washed and sliced in half.

For the pesto:

  • 2 cups fresh basil
  • 1/4 cup pine nuts
  • 4 cloves garlic
  • 3/4 cup olive oil
  • 1/4 cup nutritional yeast
  • 1 lemon juiced
  • 1/2 tsp sea salt

Instructions

  • Cook the orzo according to the box, be sure not to over cook.
  • Place the pesto in the food processor and blend until smooth
  • Mix the pesto with the orzo, add in the tomatoes and serve cold.

Notes

Storage: This dish can be stored in an airtight glass container for up to 5 days in the refrigerator. This dish should be served cold.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. 
Servings: This recipe should yield 8 servings. 
This simple and delicious Pesto Orzo Salad is loaded with flavor and something everyone will love.
Serving: 1serving | Calories: 438kcal | Carbohydrates: 33g | Protein: 7g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 200mg | Potassium: 265mg | Fiber: 3g | Sugar: 2g | Vitamin A: 549IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Dairy free

Gluten Free Blackberry Crisp

This Gluten Free Blackberry Crisp is the most perfect way to use up all of your fresh berries from berry picking! Homemade fruit crisps make for the most perfect dessert for any occasion. The sweet blackberry filling combined with the crunchy topping is literally to die for. This recipe only takes 15 minutes to prepare and can be prepped days in advance. 

Blackberry crisp on a casserole baking dish with fresh mint on top.
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Fruit desserts are the most versatile desserts out there! They pair great with just about any meal Check out the other fresh fruit desserts on my blog like my Gluten Free Apple Crisp, Vegan Peach Cobbler, and my Apple and Blueberry Crumble. 

Why I Love This Recipe

  • Blackberry season is my absolute favorite! If you love fresh blackberries like I do, check out my other favorite blackberry recipes on my blog like my Blackberry Mojito Mocktail and Gluten-Free Blackberry Muffins.
  • You can prepare this recipe days in advance for your get together and pop it right in the oven prior to wanting to serve it. 
  • The golden brown topping with the juicy blackberries are what makes this recipe! Sometimes we even love to top it off with a scoop of vanilla ice cream or your favorite ice cream!
  • This recipe is naturally gluten free, dairy free, soy free, and egg free. This recipe can also be made vegan too if you use vegan butter!
  • Unlike most crisp recipes that use brown sugar, this recipe calls for better for you ingredients like coconut sugar. 
  • This recipe truly makes the most perfect summer dessert!

Simple Ingredients

Blackberry crisp filling ingredients laid out in small glass bowls.

For the blackberry mixture:

  • Fresh blackberries-I prefer fresh but you can also use frozen blackberries. Just make sure your frozen ones are thawed and strained to get any excess water out. Make sure you use ripe blackberries and make sure they are not too tart.
  • Vanilla extract-For flavor. 
  • Arrowroot powder-This makes the mixture a little thicker. 
  • Lemon juice-To compliment the berries. 
  • Other berries-I sometimes like adding in some strawberries to give the filling ingredients more texture! Just like with the blackberries, fresh ones are ideal but you can also use frozen berries. 
Blackberry crisp topping mixture laid out in small glass bowls.

For the crumble mixture:

  • Ghee-This acts as the butter. If you are vegan, you can use dairy free butter. 
  • Almond flour-I like Bob’s Red Mill. This helps bind the crumble. 
  • Coconut sugar-For sweetness. 
  • Baking powder-To help hold everything together and expand at the same time.
  • Certified gluten-free oats-This makes for the best topping!

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

Recipe Substitutions and Variations

  • Sometimes we like adding fresh berries or a scoop of ice cream on top. 
  • Gluten free flour-Although almond flour is ideal, you can also use coconut flour or oat flour. I do not suggest using a gluten-free flour blend in its place. 
  • Arrowroot-You can also use tapioca starch in place of arrowroot if you do not have it on hand. 

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

Step-By-Step Instructions

Berry mixture in a glass bowl.
Step #1: Preheat the oven to 350 degrees F. Add all of the berry mixture into a large mixing bowl and well mix throughout.
Crisp topping mixture in a glass bowl.
Step #2: Then, in a separate bowl, mix the crumble topping with your hands. The ghee or vegan butter should be in pieces so it will be clumpy. 
Uncooked berry crisp in a casserole dish.
Step #3: Now, spray the bottom of your 8 by 8 casserole dish with cooking spray oil. Add in the berry mixture, then add in the topping over top. Bake for 40 minutes. 

Bakers Tips

  • Tip #1: For best results, serve warm. 
  • Tip #2: While blackberries are my favorite, feel free to swap out other fresh berries!

Recipe FAQs

How can I reheat it? 

You can reheat this gluten free blackberry crumble in the oven at 350 degrees for 10 minutes. 

How long does this recipe last?

This recipe lasts for up to 5 days in the fridge. 

How should I store a blackberry crisp?

First, allow the crisp to get to room temperature, then seal the crisp in an air tight container or with plastic wrap or aluminum foil.

Other Fruity Gluten Free Desserts

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

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

Download the guide.
Blackberry crisp on a plate with a fork and blue linen towel next to it.

Gluten Free Blackberry Crisp

Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Author Allianna Moximchalk
306kcal
Cost $8
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Equipment

  • 8 by 8 casserole dish

Ingredients

Berry mixture:

Crisp topping:

  • 1.5 cups gluten free oats
  • 6 tbsp ghee or vegan butter not melted
  • 1/2 cup almond flour
  • 1/2 cup coconut sugar
  • 1/2 tsp baking soda

Instructions

  • Preheat the oven to 350 degrees F. Then, add the fruit mixture to a bowl and well mix throughout.
  • Spray an 8 by 8 casserole dish with cooking spray oil. Then add all of the crumb toppings to a separate bowl. Well mix with your hands. It is ok if the mixture is clumpy, it should be!
  • Add the berry mixture to the bottom of the pan, then add the crumb mixture on top. Bake for 40 minutes. Serve warm.

Notes

Storage: This dish can be stored in an air tight glass container for up to 5 days in the refrigerator.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. 
Servings: This recipe should yield 8 servings. 
Easy, delicious and fruity Gluten Free Blackberry Crisp recipe your whole family will love.
Serving: 1serving | Calories: 306kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 91mg | Potassium: 214mg | Fiber: 6g | Sugar: 19g | Vitamin A: 156IU | Vitamin C: 19mg | Calcium: 60mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Breakfast

Gluten-Free Blackberry Muffins

These Gluten-Free Blackberry Muffins recipe is bursting with flavor and is so simple to make! I love having a batch of these fruity flourless muffins on hand at all times. They make for a super easy snack or breakfast. Plus, kids love them too! This recipe only requires 10 minutes of hands on time and will make your whole house smell delicious. 

Gluten Free Blackberry Muffins 1
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Gluten-free baking can sometimes be thought of as hard but it does not have to be! This recipe is beyond easy to make. It was inspired from the other gluten-free muffins on my blog like my Gluten Free Apple Muffins, Gluten Free Pumpkin Muffins, Gluten Free Strawberry Muffins, and Gluten Free Lemon Muffins. These delicious muffins also freezes really well, so you can keep a batch in your freezer to eat at any time. If you are making this recipe for breakfast, I like to serve it with my Gluten Free French Toast Casserole.

Why I Love This Recipe

  • These fluffy muffins only require 10 minutes of hands on time. 
  • If you have a lot of blackberries leftover after making this recipe, check out my homemade Blackberry Mojito Mocktail and my Gluten Free Blackberry Crisp on my blog. 
  • These moist muffins are naturally dairy free, gluten free, soy free, grain free and paleo friendly. This recipe is especially great for those with celiac disease!
  • This recipe makes for a perfect breakfast on a weekday morning, snack or even dessert!
  • Unlike most gluten free baking recipes, this recipe does not require a gluten-free flour blend, brown sugar or even xanthan gum. These muffins are far better for you!

Recipe Ingredients

Blackberry muffin ingredients laid out on the counter in small bowls and measuring cups.
  • Fresh blackberries-Make sure they are washed and dried! You will want to make sure you dry them to remove any extra moisture. Unfortunately frozen berries won’t work for this recipe because they container too much moisture. 
  • Almond butter-This is what acts as the flour in place of gluten free all purpose flour or almond flour. 
  • Pure maple syrup-This is what I use to sweeten the muffins. I like using a liquid sweetener here.
  • Lemon juice-This helps really bring out the flavor of the blackberries. 
  • Large eggs-This helps bind everything together. 
  • Apple cider vinegar– This helps the muffins rise. 
  • Baking soda-Helps the muffins expand and create a fluffy texture.
  • Banana-Helps with flavor and texture.
  • Avocado oil spray-This is only for if you plan on using a silicone muffin pan without liners, you will want to spray it beforehand. 

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

Recipe Substitutions and Variations

  • Almond butter-You can also use peanut butter in it’s place. Just note peanut butter has a richer taste so the taste may be a little different. 
  • Pure maple syrup-You can also use honey in its place, just note the flavor will be a little different. I do not suggest using coconut sugar or brown sugar as the texture is too different. 
  • Berries-These homemade muffins can be made with other fresh berries too like strawberries, raspberries or blueberries. 

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!

gluten free blackberry muffin recipe 3
Step #1: ​Preheat the oven to 350 degrees F. Slice up any large blackberries.
gluten free blackberry muffin recipe 4
Step #2: Place all wet ingredients in a large bowl, then add in all the dry ingredients. Mix the muffin batter until it is well mixed all throughout. 
Gluten Free Blackberry Muffins 3
Step #3: Add muffin liners to a muffin pan and evenly divide up the batter into 9 muffins with a rubber spatula or measuring cup. Bake for 18 minutes or until you can stick a fork in and it comes out clean. For best results, allow the muffins to cool prior to removing them from the muffin cups. I like to set the muffins on a wire rack to cool.

Baking Tips

  • Tip #1: Using a silicone muffin tin! They are so much easier to clean and better for you. I even like to still line mine with paper liners to make the clean up even easier. 
  • Tip #2: Check the expiration date on your baking powder, if it has expired the muffins will not rise properly! Make sure it is within date.

Recipe FAQs

How long do these muffins last?

This recipe lasts for up to 7 days in the fridge in an airtight container. you can also freeze these muffins for up to 1 month in the freezer in a freezer-safe container or freezer bag.

When is blackberry season?

Blackberry season runs through late Spring to the end of Summer!

Can this recipe be used to make vegan blackberry muffins?

Unfortunately this recipe cannot be made vegan! The eggs are a must!

Blackberry muffins on a flower plate with blackberries in a bowl on the side.

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

Download your FREE guide below.

Download the guide.

Other Gluten Free Muffin Recipes You Will Love

Blackberry muffins on a flower plate with blackberries in a bowl on the side.

Gluten-Free Blackberry Muffins

Course Breakfast, Snack
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 9 muffins
Author Allianna Moximchalk
227kcal
Cost $3
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Equipment

  • Large mixing bowl

Ingredients

  • 1 cup almond butter the creamy kind!
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 cup blackberries washed
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1 banana

Instructions

  • Preheat the oven to 375 degrees F. Place all ingredients in a bowl and well mix throughout. If you would prefer to use a kitchen mixer, mix all ingredients except the blackberries and mix them in.
  • Add muffin liners to your muffin pan and evenly divide the batter into 9 muffin liners. Bake for 18 minutes or until your fork can come out clean.

Notes

Storage: These muffins can be stored in an air tight glass container for up to 5 days in the refrigerator. You can store this recipe in the freezer as well for up to one month.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield 9 muffins. 
Easy gluten free and flourless blackberry muffin recipe.
Serving: 1muffin | Calories: 227kcal | Carbohydrates: 16g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 139mg | Potassium: 315mg | Fiber: 4g | Sugar: 9g | Vitamin A: 96IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Appetizers

Dairy Free Crab Dip Recipe

This Gluten Free Dairy Free Crab Dip has become a staple in our house for get togethers especially during the holiday season. No one will know this cheesy dip is in fact dairy free. This recipe requires minimal effort and simple ingredients. This cheesy baked crab dip only requires 15 minutes of hands on time. Wow your guests with this delicious hot appetizer! Holy moly is it good!

Crab dip in a white casserole dish with green onions and red pepper flakes on top.
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My husband and I love hosting get togethers, especially around the holidays, football season and for Summer BBQs! We love wowing our guests with traditional foods that are in fact dairy and gluten free. If you love a fun appetizer like us, be sure to check out the other appetizers I have on my blog like my Vegan French Onion Dip, Gluten Free Crab Cakes, Vegan Fruit Dip, Gluten-Free Stuffed Mushrooms, Gluten Free Pigs in a Blanket, Simple Dill Pickle Egg Salad, Gluten Free Salmon Cakes, Crockpot Gluten Free Mac and Cheese and Air Fryer Pork Belly.

Why We Love This Recipe

  • Unlike traditional crab dip, this recipe is made with vegan cream cheese that doesn’t even taste dairy free! This recipe is also naturally gluten free, low carb, keto, soy free, egg free, paleo and Whole30 friendly. 
  • You can prepare this easy appetizer the day prior to your get together so all you have to do is throw it in the oven. You can also use this as a cold crab dip recipe and serve it cold, although I love eating it warm!
  • You can serve this hot crab dip with just about anything but we especially love almond flour crackers. The Simple Mills brand has the best gluten free crackers! You can also serve it with mini bell peppers or other fresh vegetables like cucumbers. 
  • This recipe truly makes for a perfect appetizer for just about any occasion. 

Recipe Ingredients

Crab dip ingredients laid out on the counter for homemade crab dip.
  • Dairy free cream cheese-I like the Kite Hill Brand best, but any kind of dairy free cream cheese will work. 
  • Ground mustard-For flavor. 
  • ​Jumbo lump crab meat-For the crab. I like getting Wild Caught.
  • ​Old bay seasoning-For flavor. 
  • Nutritional yeast-I am using this in this recipe in place of vegan cheddar cheese to give it a cheesy flavor, but you can use vegan cheese in it’s place. 
  • Coconut aminos-This is in place of soy sauce since it is gluten free. It adds flavor. 
  • Avocado mayo-This helps with the creaminess! Avocado mayo is far better for you than regular mayo. I like getting mine from Thrive Market. They have it at a fraction of the price. If you use my link, you can save money on your first order.
  • Avocado oil spray-To prevent the dip from sticking to the pan.

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

Recipe Substitutions and Variations

  • Vegan option-If you want to make a hot vegan crab dip, you can easily swap the lump crab meat for hearts of palm or artichoke hearts.
  • Imitation crab meat-While I prefer real crab meat, you can use imitation crab meat in this recipe. 
  • Mustard-You can also use dijon mustard in place of ground mustard. 
  • Toppings-I sometimes like to add fresh parsley, dairy free cheese, or green onions on top to serve. 

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

Crab dip ingredients thrown into a large bowl.
​Step #1: Preheat the oven to 350 degrees F. Add all ingredients to a large bowl. 
Crab dip well mixed in a bowl.
Step #2: Mix all ingredients together until well mixed throughout. Spray the bottom of an 8 by 8 baking dish with cooking spray oil.
Crab dip in a casserole dish.
Step #3: Add the dip the baking dish and bake for 20 minutes. I like to kick the oven up to broil for 2 minutes to get it crispy on top. Top off with optional dairy free parmesan cheese and garnishes to serve. 

Recipe Tips

  • Tip #1: Do not over mix the mixture, you want to taste the lumps of crab meat.
  • Tip #2: This recipe tastes best right out of the oven.

Recipe FAQs

What should I serve this recipe with?

We love eating this homemade dip with almond flour crackers or vegetables! I love the Simple Mills almond flour crackers.

Can I prep this recipe in advance?

Yes! You can make this recipe the night before an event and pop it in the oven prior to your event.

Crab dip in a white casserole dish with someone dipping a cracker into it.

Other Gluten Free Appetizers You Will Love

Are you trying to eat healthier?

Looking for healthy swaps? Be sure to check out my FREE go to anti-inflammatory swap guide!

Download my healthier swaps free guide.
Crab dip in a white casserole dish with green onions and red pepper flakes on top.

Dairy Free Crab Dip Recipe

Course Appetizer
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 people
Author Allianna Moximchalk
284kcal
Cost $30
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Equipment

  • 8 by 8 casserole dish
  • Large mixing bowl

Ingredients

  • 1 lb fresh crab meat
  • 16 ounce cream cheese I like using 2 Kite Hill dairy free cream cheese containers. I like the chive flavor.
  • 1/2 cup mayo I prefer to use avocado mayo.
  • 1/2 lemon juiced
  • 1 tbsp nutritional yeast
  • 1 tbsp coconut aminos
  • 1 tbsp ground mustard
  • 1 tbsp old bay seasoning

Instructions

  • Preheat the oven to 350 degrees F. Place all ingredients in a bowl and mix well throughout. Add the dip to an 8 by 8 casserole container and bake for 20 minutes. I sometimes like to kick up the oven to broil for 2 minutes to get the dip nice and crispy on top.

Notes

Storage: This dish can be stored in an airtight glass container for up to 3 days in the refrigerator.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield 10 servings. 
Easy dairy free crab dip that is perfect for any occasion!
Serving: 1serving | Calories: 284kcal | Carbohydrates: 4g | Protein: 12g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 627mg | Potassium: 185mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 639IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Air Fryer

Air Fryer Roasted Tomatoes

These Air Fryer Roasted Tomatoes are super simple to make and go great with just about anything! These air fryer fried red tomatoes only take 2 minutes to prep and 10 minutes to make. We love making this dish in the summertime, so tasty and so fresh! This recipe is a great addition to just about anything. We love eating this as a side dish or on top of things like steak. 

Air fryer roasted tomatoes on a plate.

Whether you have a garden or love shopping at Farmer’s Markets, fresh tomatoes are something most of us always have on hand! In my house we love making this recipe with steak. My Date Night Steak Dinner or my Air Fryer Filet Mignon are two of my favorites! If you want to make it into a full meal with steak, you can also add my Air Fryer Frozen Brussel Sprouts to go with it too. There are endless ways to use up this recipe. These roasted cherry tomatoes also go great over pasta dishes. If you have so many tomatoes leftover after making this recipe, you may want to consider making my Gluten Free Tomato Soup recipe. This is also a good recipe to use if you have tomatoes on hand that are about to go bad. I love roasting veggies and fruits, just like I did in my Roasted Grape recipe.

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Why I Love This Recipe

  • Air fryer recipes are super simple to make and make for the easiest side dish! This recipe only requires 2 minutes of hands-on time. 
  • Secondly, they are full of flavor-the spices in this dish really goes great with just about anything or can be used as a delicious appetizer. 
  • This recipe is an easy way to use up ripe tomatoes that you have in the fridge!
  • I love combining this recipe with my Roasted Leek Recipe too.

Simple Ingredients Required

Air fryer roasted tomato ingredients in small glass bowls.
  • Cherry tomatoes-They do not even have to be perfectly ripe! I like to use the ones that I have in the fridge.
  • Sea salt & garlic powder-To add some flavor.
  • Avocado oil-To keep these tomatoes from drying out.

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

Recipe Substitutions and Variations

  • Tomatoes-While the smaller the tomato the better, any kind of tomato will work. Grape tomatoes, roma tomatoes, plum tomatoes, green tomatoes, and heirloom tomatoes will work. If you are choosing large tomatoes, I suggest making tomato slices prior to putting them in the bottom of the air fryer basket. 
  • Fresh herbs-I love fresh basil and tomatoes! you can chop fresh basil and sprinkle it on top of the tomatoes to serve.
  • Italian seasoning-While I love just salt and garlic powder, you can add Italian seasoning like dried oregano, dried parsley and onion powder. It is totally personal preference! 
  • Dressing-Some people like putting a balsamic glaze or balsamic vinegar on top. 
  • Cooking oil-While we try to use healthier better for you oils in our house, you can use vegetable oil for this recipe too. I sometimes like using olive oil cooking oil spray.

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

Recipe Instructions

Tomatoes in the air fryer.

Step #1: Wash your tomatoes, if you are using larger tomatoes, slice them into tomato halves on a cutting board. Place all of the ingredients in the air fryer at 400 for 5 minutes, after 5 minutes is up toss the tomatoes and cook again for another 5 minutes. Make sure the tomatoes are in a single layer to ensure the cook evenly.

Recipe Tips

  • Tip #1: If you want to have a simple clean up, add a piece of parchment paper or aluminum foil to the bottom of the air fryer basket to allow for easy clean up.
  • Tip #2: Make sure your tomatoes are dry before tossing them in.

Serving Tips

  • Toss these air fryer cherry tomatoes on top of salads. 
  • Blend into your favorite dips like Hummus. 
  • Top on top of a sandwich. 

Recipe FAQ

Does it matter what kind of tomatoes I use?

I like using the mini cherry tomatoes!

What kind of air fryer should I use?

I have a Ninja Air Fryer and love it. It cleans so well and is so easy to use. Not only is it an air fryer but it holds so many other functions: instant pot, pressure cooker, crockpot, dehydrator and so much more. 

Do roasted tomatoes reheat well?

I would not reheat these tomatoes once you make them. They will become mushy. This recipe tastes better fresh. 

Can I roast tomatoes with onions?

Yes! Slice your onions long ways and throw them right in. I like using yellow onions with this recipe.

 

Air fryer roasted tomatoes with fresh seasoning on top.

Other Easy Air Fryer Vegetable Recipes

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

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

Download your FREE guide below.

Download your free guide.
close up photo of tomatoes in the air fryer with seasoning on top

Air Fryer Roasted Tomatoes

Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 cups
Author Allianna Moximchalk
31kcal
Cost $3
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Ingredients

  • 3 cups cherry tomatoes
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1 tsp avocado oil

Instructions

  • Mix all ingredients together in the air fryer and place in the air fryer at 400 for 10 minutes. Garnish with optional fresh chives.
    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

Notes

Storage: This dish can be stored in an air tight glass container for up to 4 days in the refrigerator, however it tastes better when made fresh.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. 
Servings: This recipe should yield 4 cups. 
Quick, easy, flavorful tomato recipe!
Serving: 1serving | Calories: 31kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 303mg | Potassium: 248mg | Fiber: 1g | Sugar: 3g | Vitamin A: 546IU | Vitamin C: 25mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Strawberry Banana Smoothie Bowl

This Dairy Free Strawberry Banana Smoothie Bowl is super simple to make and full of flavor! The creamy bananas combined with fresh strawberries is oh so delicious. This strawberry and banana smoothie bowl can be ready in 5 minutes and is perfect for a quick and healthy snack or breakfast. Your kids will love it too! 

Strawberry banana smoothie bowl in a bowl with berries on top.

If you love this recipe on my blog, you will love my other simple smoothies and nutrient dense snacks like my Pineapple and Mango Smoothie, Banana Peach Smoothie Without Yogurt, Broccoli Smoothie, Mango Strawberry Banana Smoothie and Banana Chia Pudding!

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Why I Love This Recipe

  • It is quick and easy! I love making smoothies like this one for my husband before he goes to work because he can just drink it on his way in. 
  • This sweet treat is naturally dairy free, gluten free, soy free, nut free, egg free, vegan and paleo. 
  • This creamy smoothie bowl is loaded with nutrients and flavor!
  • You can meal prep this recipe by making it at the start of the week and eating it all week long. 
  • This strawberry banana smoothie bowl recipe is naturally sweet and does not require any added sugar. 

Simple Ingredients

Strawberry banana smoothie bowl ingredients in small glass bowls.
  • Coconut milk-I love the canned coconut milk from Trader Joe’s. It is super clean and only consists of coconut and water!
  • Collagen powder-My go to protein powder. You can use whey or pea protein in place if you would like. I like collagen peptides because they are so good for my hair and skin!
  • Bananas-This is what makes the smoothie nice and thick. It gives the creamy consistency to the bowl. If you like your smoothies cold, I suggest using a frozen banana. 
  • Strawberries-To give this dairy free smoothie that strawberry flavor!

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

Recipe Substitutions and Variations

  • Favorite toppings– While there are endless options, my favorites are coconut flakes, chia seeds, pumpkin seeds, hemp seeds, fresh fruit, frozen fruit and cacao nibs. 
  • Nut butters-Peanut butter or almond butter are good sources of healthy fats. If you like a thick smoothie bowl, I definitely suggest adding some nut butters in. It gives this recipe a thick consistency and a creamy texture. If you like a crunchy texture, you can use crunchy peanut butter. 
  • Milk of choice-While I like dairy free milk like almond milk, oat milk, or cashew milk, you can also use regular milk.
  • Greek yogurt-If you do not want to add protein powder and want a higher protein option, consider adding greek yogurt. 

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

How To Make

Strawberries, bananas, protein powder and milk in a blender.

Step #1: This recipe is super simple! Place all ingredients in a food processor and blend until smooth. 

Blended up strawberry smoothie in a food processor.

Step #2: Serve in a bowl and add desired toppings on top. 

Recipe FAQs

What kind of smoothie blender do you use?

I love this Ninja one! I have had it since college and it has held up so well. 

How long do smoothies last in the fridge?

Smoothies last for up to 4 days in the fridge. Be sure to shake up prior to drinking.

How can I make this into a smoothie instead of a bowl?

Pour the contents into a cup instead of a bowl.

Tips For Making The Best Smoothies

  • Tip #1: Make sure there is enough liquid. This will make for the perfect consistency and really help blend things up. Sometimes I like to add a splash of coconut water if I have it on hand. 
  • Tip #2: If you are meal prepping your smoothies or have leftover smoothie, always shake them up prior to drinking.
  • Tip #3: Be sure to scrape down the sides of the blender to ensure that everything gets mixed in. 
Strawberry banana smoothie bowl garnished with fresh fruit, almond slices, and seeds.

Other Dairy Free Smoothies You Will Love

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

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close up strawberry banana smoothie bowl

Strawberry Banana Smoothie Bowl

Course Breakfast, Snack
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 smoothies
Author Allianna Moximchalk
471kcal
Cost $2
Print Recipe Pin Recipe

Equipment

  • high speed blender

Ingredients

  • 1 cup coconut milk
  • 2 scoops collagen peptides or protein powder (pea or whey)
  • 1 cup strawberries
  • 2 bananas frozen is you like your smoothie thicker

OPTIONAL TOPPINGS

  • chia seeds skip for aip
  • coconut flakes
  • cocoa nibs skip for aip

Instructions

  • Place all ingredients in a food blender and blend until smooth. Add toppings if desired.

Notes

Storage: This dish can be stored in an air tight glass container for up to 4 days in the refrigerator. Be sure to shake prior to drinking. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. 
Servings: This recipe should yield 2 servings. 
Quick and easy dairy free breakfast smoothie bowl!
Serving: 1bowl | Calories: 471kcal | Carbohydrates: 39g | Protein: 29g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 50mg | Sodium: 62mg | Potassium: 871mg | Fiber: 5g | Sugar: 20g | Vitamin A: 164IU | Vitamin C: 54mg | Calcium: 136mg | Iron: 6mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Mango Strawberry Banana Smoothie

This Mango Strawberry Banana Smoothie is loaded with flavor and nutrients! This smoothie only takes minutes to make and has a hidden vegetable option to help you get your veggies in. This recipe is naturally dairy free and is something your whole family can eat, including your kids!

Strawberry banana mango smoothie in a glass.

If you like this recipe, you will love my other better for you drinks on my blog like my Strawberry Simple Syrup, Pineapple and Mango Smoothie, Pineapple Banana Smoothie, Banana Peach Smoothie without Yogurt, Strawberry Banana Smoothie Bowl, Broccoli Smoothie and my Blueberry Strawberry Smoothie. 

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Why I Love This Recipe

  • This creamy smoothie requires simple ingredients that you likely will already have on hand!
  • You can use frozen fruit or fresh ingredients with this recipe. 
  • This recipe is naturally dairy free, gluten free, soy free, nut free, paleo, grain free and vegan. 
  • This fruit smoothie is loaded with so much natural sweetness, no need to add any added sugar. 
  • You can make this delicious smoothie into fun fruit pops and store them in your freezer. 
  • This Banana Strawberry Mango Smoothie can make for a great snack or breakfast!

Mango Strawberry Banana Smoothie Ingredients

Mango strawberry banana smoothie ingredients in glass bowls.
  • Banana-Make sure your bananas are ripe! The riper the bananas, the sweeter the smoothie.
  • Mango chunks-Make sure you use a ripe mango. The best way to tell is by the texture, the mango should be slightly soft. 
  • Fresh strawberries-Remove the stems. You can also use frozen sliced ones if you have those on hand. 
  • Collagen peptides-For protein. If you are vegan you can use pea protein powder. I love this brand of collagen peptides. 
  • Butternut squash-This vegetable fits in perfectly to this smoothie. While it is optional, it is a great way to get more veggies in!
  • Coconut milk-I like Trader Joe’s canned coconut milk best. It is free of any additives and literally just coconut and water.

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

Recipe Substitutions and Variations

  • If you like a thicker smoothie, you can add am extra frozen banana or plain greek yogurt to the recipe. 
  • If you like a thinner smoothie, you can add coconut water, orange juice or pineapple juice to the recipe. 
  • Milk-I am dairy free so I prefer non-dairy milk milk like cashew milk, oat milk or almond milk, but you can also use regular milk.
  • Added fats-If you like extra healthy fats in your smoothies, you may want to consider adding hemp seeds or chia seeds.
  • Green smoothie-If you want to make this into a green smoothie, add in a few handfuls of spinach. 
  • Fun smoothie toppings-Coconut shavings, fresh fruit, and chia seeds are a few of my favorites!

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

How to make

Strawberries, mango and banana in a food processor.

Step #1: First, if you are choosing to add the squash you will want to boil it. In order to do this, remove the skin and cut the squash into 1 inch cubes. Place it in boiling water for 10 minutes or until soft.

Smooth strawberry banana smoothie in a food processor.

Step #2: Once the squash cools, place all ingredients in the blender and blend until smooth. You may have to add more milk depending on how thick you like your smoothies. 

Chef’s Tips

  • Tip #1: For best results, make this smoothie as you are ready to eat it. 
  • Tip #2: Make sure you use a high speed blender to really break up all of the contents of this smoothie.

Recipe FAQs

What are collagen peptides?

Collagen is what our bones are made up of. Collagen has been shown to help with muscle recovery, hair growth and skin. It can also help the gut. I love this brand. 

How long do smoothies last?

I suggest keeping them in the fridge for up to 4 days. Be sure to shake it up prior to drinking!

 

Mango strawberry banana smoothie in a glass with a metal straw.

Other Dairy Free Smoothies 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.

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

Download your FREE guide below.

Download your free guide.

 

strawberry banana and mango smoothie 12 scaled

Mango Strawberry Banana Smoothie

Course Breakfast, Snack
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 servings
Author Allianna Moximchalk
511kcal
Cost $3
Print Recipe Pin Recipe

Equipment

  • high speed blender

Ingredients

  • 1 cup strawberries stems removed
  • 1 banana peeled and ripe
  • 1 cup mango diced
  • 1/2 cup butternut squash OPTIONAL to get veggies in. Make sure the squash is soft and cooked prior to adding in. Veggies are important for AIP and Whole30
  • 2 cups coconut milk more if you like your smoothie thinner
  • 1 scoop collagen peptides or protein powder

Instructions

  • Place all ingredients in the blender and blend until smooth.

Notes

Storage: This dish can be stored in an air tight glass container for up to 4 days in the refrigerator.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. 
Servings: This recipe should yield 3 servings. 
Quick and easy nutrient dense smoothie!
Serving: 1smoothie | Calories: 511kcal | Carbohydrates: 31g | Protein: 29g | Fat: 35g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 50mg | Sodium: 67mg | Potassium: 810mg | Fiber: 3g | Sugar: 17g | Vitamin A: 3186IU | Vitamin C: 58mg | Calcium: 152mg | Iron: 8mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Red Chimichurri Sauce Recipe

This Red Chimichurri Sauce is full of flavor and goes great with just about anything! The tangy apple cider vinegar combined with the garlic and red pepper flakes is oh so delicious. This versatile sauce only takes 10 minutes to make and is the perfect addition to so many recipes. This makes for a fun dipping sauce for fish, chicken, pork, skirt steak and so much more. It also makes for a great marinade for grilling!

Red chimichurri in a bowl with a flower pot and red pepper flakes.

When we went on our honeymoon in Turks and Caicos, they had the most amazon pork tenderloin with asparagus, sweet potato mash and this chimichurri sauce on top. When we came home making this recipe was on the top of my to-do list! I love this recipe so much that I even made it for Father’s Day this past weekend paired with my Braided Pork Loin Recipe. If you love this recipe, you will love my other sauces like my Whole30 Caesar Dressing, Breakfast Burrito Sauce, Nut Free Pesto, my Classic Green Chimichurri and Dairy Free Pesto.

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Recipe Ingredients

Red chimichurri sauce ingredients in small glass bowls.
  • Extra virgin olive oil-This is my go to base fat oil for this recipe. A good quality olive oil is a must!  You can use avocado oil but it may impact the flavor profile. 
  • Fresh curly parsley and fresh cilantro-Adds so much flavor! If you are one of those people who thinks cilantro tastes like soup, then double up on the fresh parsley.
  • Fresh garlic-Adds so much flavor.
  • Red pepper flakes-Totally optional but adds a nice kick. 
  • Yellow onion-Adds a nice sweet touch.
  • Red pepper-Adds a nice sweet touch with the yellow onion. 
  • Apple cider vinegar-Adds a bit of a tangy flavor. 
  • Sea salt-For flavor.

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

Substitutions and Variations

  • Fresh herbs- If you want to make a mint chimichurri, swap the cilantro out for fresh mint.
  • Other peppers- Some people like adding fresno peppers, roasted red peppers, and other kind of peppers to add more flavor. This is completely optional. I like little heat so I just add the red bell peppers. 
  • Apple cider vinegar- You can also use white vinegar, white wine vinegar, or red wine vinegar, however all will provide a different kind of flavor.
  • Yellow onion- While I love sweet yellow onion in this recipe you can also use red onion. 

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

Recipe Instructions

Fresh ingredients in the food processor.

Step #1: Wash all ingredients and pat dry. Place all ingredients in a high quality food processor.

Blended chimichurri sauce ingredients.

Step #2: Blend until the sauce reaches a smooth texture!

Recipe FAQs

What kind of food processor is best?

I have had this food processor since college and love it! It cleans so well and is so easy to work with. 

What should I serve this with?

This sauce goes great with just about anything but we especially love it with steak and chicken.

How long does this sauce last?

It can last up to a week in the fridge in an airtight container! If you want longer storage, I suggest dividing up this delicious condiment into smaller portions inside ice cube trays and then placing the trays inside a freezer bag or freezer-safe container. This allows you to freeze individual portions. You can store the freezer bag in the freezer for up to 3 months. Just pop a cube when you are ready to use it. This is a great option so you can always have some fun things on hand to spice up your dishes but don’t always have to carry fresh ingredients. 

 

Red chimichurri sauce in a small bowl with red pepper flakes.

Other Easy Sauce Recipes You Will Love

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!

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

Download your FREE guide below.

Download the guide.
Red chimichurri 1 scaled

Red Chimichurri

Course SAUCE
Cuisine American, Argentinean
Diet Gluten Free
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 servings
Author Allianna Moximchalk
152kcal
Cost $3
Print Recipe Pin Recipe

Equipment

  • High speed food blender

Ingredients

  • 1 whole red pepper chopped
  • 1 cup fresh cilantro
  • 1 cup fresh parsley
  • 6 cloves garlic
  • 3/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/2 yellow onion chopped
  • 1/2 tsp red pepper flakes optional-to add a kick.

Instructions

  • Place all ingredients in a high speed food processor and blend until smooth.

Notes

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!
Easy and delicious chimichurri recipe.
Serving: 1serving | Calories: 152kcal | Carbohydrates: 2g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 7mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 646IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!