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Dairy free

Gluten and Dairy Free Cake

This special occasion Gluten and Dairy Free Cake is super easy to make and your whole family will love it! This sponge cake is so soft and moist unlike most gluten free cakes. While it is great for those on a gluten-free diet or dairy-free diet, it will have your guests shocked there is not gluten or dairy in this cake. This recipe only takes 15 minutes of hands on time and is the perfect make ahead cake. 

3 layered cake with chocolate frosting on a baking dish stand.

If you have been following along for awhile, you know that when my husband and I got married, I had the hardest time finding a gluten free and dairy free cake. It was so difficult that we ended up getting out cake flown in from California. Because of that, we ended up taking over a Gluten Free Bakery here in Pittsburgh. Since then, it has become my mission to make gluten free and dairy free cakes and treats more accessible. If you love this recipe, you will love my other healthier sweet treats like my Gluten Free Rice Crispy Treats, Gluten Free Red Velvet Cake, Gluten Free Strawberry Cupcakes, Gluten Free Banana Cake, Homemade Vegan Twix Bars, The Best Gluten Free Chocolate Tart, Vegan Chocolate Truffles, and Homemade Healthy Marshmallows. This recipe has become my go to birthday cake for all of my birthday needs!

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Why I Love This Recipe

  • This recipe is naturally dairy free, gluten free, refined sugar free, grain free and soy free.
  • There are not any additives like xanthan gum or processed sugars in this recipe!
  • If you would prefer to buy this recipe already pre-made, you can buy it from my meal prep company called Allianna’s Kitchen. We deliver locally here in Pittsburgh.
  • You can make these cakes ahead of time and freeze them so all you need to do is frost them prior to serving. I always like having a few on hand for when I am hosting. 
  • This recipe requires less than 20 minutes of hands on time!
  • This cake is great for people like myself with food intolerances!
  • No one will even know this recipe is dairy free, gluten free and soy free!

Recipe Ingredients

Cake ingredients laid out in small bowls.
Almond flour. 1
  • Eggs-This is a sponge cake so eggs are a must. 
  • Almond flour-This is my go to flour in gluten free baking. I love getting Costcos brand or Bob’s Red Mill. 
  • Honey-This is my go to sweetener for this recipe. I love honey because it adds a slight sweetness without it being overpowering. 
  • Vanilla extract-For the vanilla flavor. 
  • Baking soda-For the cake to rise.
  • Sea salt-For taste. 
  • Avocado oil-For greasing the pans.

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

Recipe Substitutions and Variations

  • Almond flour-Do not use all purpose flour or any other kinds of gf flour. I have only tested this recipe with almond flour. Not all gluten-free flours are created equally so do not try and substitute another kind of flour or any kind of gluten-free flour blend.  Also do not use almond meal, it is thicker than regular almond flour. 
  • Honey-You can also use maple syrup or agave. 
  • Eggs-Since I always get asked, I thought I would throw it out there. Do NOT try to substitute the eggs in this recipe with flax eggs or any other egg replacer. This recipe needs real eggs to rise. Unfortunately you cannot get a gluten free vegan cake from this recipe. 
  • Avocado oil-I don’t use seed oils in my house like vegetable oil so I always use avocado oil but any kind of fat will work. You can also use butter or Ghee. 
  • ​Lemon zest-If you love lemony cakes, feel free to sprinkle 1 tbsp lemon zest and 1/4 cup lemon juice in this cake. You can also make my Gluten Free Lemon Pound Cake if lemony desserts are your thing. 

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

Recipe Instructions

Eggs in a large bowl.
Step #1: Preheat the oven to 350 degrees F. Then crack the eggs and place the eggs in a large bowl.
Whisked eggs in a large bowl.
Step #2: Whisk the eggs together until well mixed.
Cake pans with cooking spray oil.
Step #3: Spray the 6 inch cake pans with cooking spray oil.
Cake ingredients in a large mixing bowl.
Step #4: Slowly add in the dry ingredients to the eggs and mix until well mixed throughout.
Cake batter in 3 little small cake pans.
Step #5: Evenly divide up the batter in the cake pans.
Baked cakes in cake pans.
Step #6: Bake the cakes for 20-25 minutes or until you can stick a fork in and it comes out clean.

Bakers Tips

  • Tip #1: For best results, allow the cakes to completely cool on a wire rack and get them to room temperature prior to taking them out of the cake pans. I would give them at least 30 minutes to cool. 
  • Tip #2: Do not over mix the batter. This will cause the cake to fall apart in the middle once it cools. 

Recipe FAQs

How long does this gluten-free cake recipe stay good for?

This recipe stays good in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. If you freeze this cake, freeze the individual layers and wrap in plastic wrap once it is completely cool. 

What kind of frosting goes well with this recipe? 

I love my dairy free chocolate chocolate buttercream frosting, but any good vegan buttercream will work. You can also make a good vegan cream cheese frosting with dairy free cream cheese and honey!

Slice of a 3 layered vanilla cake with chocolate frosting.

Other Gluten and Dairy Free Dessert Recipes

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

Download your FREE guide below

Download here.
Slice of a 3 layered vanilla cake with chocolate frosting.

Gluten and Dairy Free Cake

Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 slices
Author Allianna Moximchalk
298kcal
Cost $10
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Equipment

  • 3-6 inch silicone baking pans
  • Hand mixer
  • mixing bowls

Ingredients

Optional:

  • dairy free frosting if desired

Instructions

  • Preheat the oven to 350 degrees F. Spray your (3) 6 inch cake molds with cooking spray oil.
  • Crack the eggs into a large bowl and whisk together. Then, slowly add in the dry ingredients to the bowl and mix throughout. Scrape down the sides making sure everything is mixed in. Do not over mix or the cake with collapse. Bake for 20-25 minutes or until you can stick a fork in the cake and it comes out clean.
  • Allow the cake to cool for 20 minutes prior to removing from the cake pans. If you decide to frost it, allow the cake to get to room temperature before frosting.

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 10 servings. 
Super easy dairy and gluten free cake to make for any occasion!
Serving: 1slice | Calories: 298kcal | Carbohydrates: 35g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Cholesterol: 3mg | Sodium: 228mg | Potassium: 21mg | Fiber: 4g | Sugar: 29g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Vegan Caramel Sauce

This Vegan Caramel Sauce is seriously to die for. It is quick, easy, and only requires 5 ingredients. This classic caramel sauce goes great on just about anything, especially chocolate! The best part of this recipes that is contains all natural ingredients. The coconut milk combined with the coconut sugar is oh so delicious. 

Vegan caramel sauce in a jar with a spoon.

My husband and I love making fun desserts together on the weekends. This recipe has become a staple in so many of the recipes on my blog like my Vegan Milkshakes and Homemade Twix Bars. It also pairs well with my Homemade Dairy Free Chocolate Sauce on my blog too. It also makes for a perfect topping on my Chocolate Covered Strawberries, Gluten and Dairy Free Cake, non-dairy ice cream, apple slices, Cookie Dough Bites and AIP Hot Chocolate. 

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Why I Love This Recipe

  • I love this easy recipe because it requires simple ingredients I always have on hand. 
  • This recipe is a must at your Thanksgiving Dinner, especially with all apple desserts like Apple Pie and Apple Cake. 
  • Unlike regular caramel sauce, this recipe is made with better for you ingredients. You won’t find corn syrup, guar gum or cane sugar in this recipe yet it will satisfy your caramel cravings! 
  • If you are like me and have a sweet tooth, this fun topping will be a must in your house. While you can put it on top of ice cream, you can also put it on top of something healthier like fruit. 
  • This easy vegan caramel sauce is naturally dairy free, gluten free, soy free, nut free, refined sugar free and vegan.
  • This silky golden brown sauce lasts for days in the fridge so you can use it all week long. 
  • My healthier simple caramel sauce is also friendly recipe for kids.
  • You can make this recipe into fun caramel candies by adding a layer of caramel sauce in Homemade Chocolate Candies. 

Vegan Caramel Sauce Ingredients

Vegan caramel sauce ingredients in small glass bowls.
  • Coconut milk-my go to milk for dairy free baking. 
  • Coconut sugar-This is what will sweeten the sauce! You can substitute with maple sugar but it may change the flavor profile a bit. Personally I am not a fan of processed sugars, but technically you could use brown sugar if that is your kind of thing!
  • Tapioca flour-This is my go to thickening agent. It thickens things similarly to corn starch You can also substitute this for arrowroot starch or flour. 
  • Pinch of salt-This is optional but if you like things to be sweet and salty, add a pinch of sea salt to make this a salted caramel sauce. 

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

Substitutions and Variations

  • Coconut milk-You can use almond milk if you are not following the autoimmune protocol (AIP.) Keep in mind the density of the coconut cream is going to be a little bit different in texture and consistency so I would stick to the milk. You can use a can of coconut milk or condensed coconut milk, but make sure it is well mixed. Any kind of plant milk will work, just make sure it is consistent throughout and you are ok with the flavor. Some plant milks have after tastes. The milk you use will likely depend on what your grocery store has! Where I live, the brand vary.
  • Coconut sugar-You can also use a light brown sugar or white sugar if you are not worried about refined sugars. 

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!

How To Make The Best Dairy-Free Caramel Sauce

Dairy free caramel sauce in a saucepan.

Photo 1: Using a medium pot, place all ingredients into the pot and bring to a boil on medium heat while continuously stirring it. You must continue to stir as it boils to prevent clumps. Once it boils turn off the heat and continue to stir off and on while allowing the sauce to thicken and get to room temperature.

Bakers Tips and Tricks

  • Tip #1: Do not burn the caramel! Make sure the heat is control while you are whisking together. This recipe will burn quickly!

Recipe FAQs

How to prevent caramel sauce from burning?

Make sure you keep the your medium saucepan heat on medium high heat rather than high heat the whole time. 

How long does this recipe last? 

You can keep this recipe in the fridge in an airtight container for up to 2 weeks.

Dairy free caramel sauce hanging from a spoon.

Other Vegan Desserts You Will Love

 

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

Download your free guide
Vegan caramel sauce in a glass jar with a spoon in it.

Vegan Caramel Sauce

Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 tbsp
Author Allianna Moximchalk
108kcal
Cost $3
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Equipment

  • Saucepan

Ingredients

  • 1 cup coconut milk or almond milk if you are not doing AIP
  • 3/4 cup coconut sugar
  • 1 tbsp arrowroot powder or tapioca flour

Instructions

  • Place all ingredients in a saucepan on medium heat constantly whisking together for 5 minutes. The sauce will foam up a bit, when this does turn down to low heat and simmer for 2 minutes and continue to whisk. Then remove from heat. The sauce will thicken up as it sits. Serve warm.

Notes

  • Storage: You can store homemade sauce in the fridge for up to 2 weeks in an airtight container.
  • Nutrition: The nutrition for this recipe is just an approximate and cannot be guaranteed. 
  • Servings: This recipe yields approximately 8 servings.
  • Equipment:  Small saucepan.
  • Cooling : Allow this recipe to cool completely prior to placing it in the fridge. 
Quick, easy and delicious 3 ingredient caramel sauce.
Serving: 1tbsp | Calories: 108kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 33mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Featured Home

Blackened Pork Chops

These Blackened Pork Chops with Garlic Aioli are to die for! They are crispy on the outside and juicy on the inside. The creamy garlic aioli pairs oh so nicely with it. With this recipe, you can have dinner on the table within 15 minutes! The flavor and versatility of this dish makes it a dinner party favorite or for busy weeknights.

Blackened pork on a plate with lemons and mashed potatoes.

If you are like me I was afraid of cooking pork for so long! I always thought it would be dry or tough. This recipe will give you the confidence that pork can be neither! These simple ingredients and low cook time make it the perfect recipe to help you gain the confidence in cooking with this cut of meat.

Since gaining confidence in cooking with the different cuts of pork I have developed numerous recipes. Some of my favorite pork recipes include: Braided Pork Loin, apple ginger pulled pork, sticky honey ginger pulled pork, instant pot pork butt with honey mustard, Pork Belly On The Grill, and pork belly on the grill. Another favorite easy weeknight dinner is my favorite Gluten Free Fried Chicken Recipe. I like to pair this easy recipe with my Blanched Broccoli Recipe, it is so easy to make!

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Why You Will Love This Recipe

  • First off, it is super simple to make. 
  • Secondly, the pork chops are hassle free and oh so crispy yet juicy on the inside.
  • Kids will love this dish!
  • It can be either a dinner party crowd pleaser or a weeknight meal.
  • I love to pair this dish with my go to Mashed Potato, Arugula Pear Salad or Crockpot Gluten Free Mac and Cheese recipe.
  • To make this dish even easier you could bulk make the seasoning mix to keep on hand whenever you want this meal.
  • These are the best pork chops, plus they are so easy to make! This recipe makes for an easy weeknight dinner that everyone will love. 

Ingredients

Blackened pork chop ingredients in small glass bowls.
  • Boneless pork chops-I like getting mine from Butcher Box! Use my link and get free meat every month with your order. I prefer boneless vs bone-in pork chops. 
  • Ghee-To help with the pan searing. If you are adding salt you will want to be using unsalted butter or adjust your salt on the seasoning. 
  • Chili powder, paprika & cayenne-Give these blackened pork chops a nice kick!
  • Garlic powder, oregano, and sea salt-Add some nice flavoring. 

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

Substitutions and Variations

  • If you have more time, you could use this seasoning mix on a pork loin as well.
  • If you love the blackening rub like I do, check out my Easy Blackened Cod recipe as well.
  • For additional spice and flavor, you can add black pepper to your dry spice mixture.
  • If you like a little bit of sweetness with the spice, you can add brown sugar or coconut sugar. 

This recipe has not been 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

Seasoned raw pork chops in a glass bowl.

Photo 1: First, melt your ghee or butter and place it in the case iron skillet or non-stick skillet on medium heat. Then, mix together your spices in a small bowl and run them over the pork chops on both sides.

Blackened pork chops in a cast iron pan.

Photo 2: Place chops into the pan for 5 minutes, then flip and cook for an additional 5 minutes or until the pork chops reach 145 degrees F. Remove from the pan and allow to rest on a plate or cutting board before cutting in so the juices can redistribute.

Expert Tips

  • Tip # 1: Cast iron skillets hold in heat more than a non-stick skillet. You may have to adjust the heat on your stove if using a cast iron pan.
  • Tip # 2: If your pork seems to be starting to stick to the pan, you can add additional ghee to help prevent it from sticking. Ensuring that your cast iron is wiped with cooking oil, such as olive oil or vegetable oil, after washing will also help to prevent sticking.
  • Tip # 3: The best way to know if the meat is cooked through is to use a meat thermometer to check the pork chops internal temperature.
  • Tip # 4: Before seasoning your pork chops, pat dry with a paper towel to help more of the seasoning stick to the meat for a more even crust.
  • Tip #5: Allow the pork chops to sit out for a bit so they are not so cold prior to making them. They do not need to be at room temperature but they should not be right out of the fridge. Setting them out for 20 or so minutes should be good. 

Recipe FAQs

What kind of sauce goes well with Blackened Pork Chops?

I am a huge fan of aioli. These pan seared pork chops would go great with garlic aioli or dill aioli. If you are looking for sides, I love serving this dish with bell peppers, especially red pepper. However any kind of peppers will work. 

How should I reheat?

I suggest reheating in the oven at 350 degrees F for 5-10 minutes.

Are these pork chops Whole30 friendly?

Yes they are! They are also keto, low card, and paleo friendly!

What sides go best with Whole30 pork chops?

I love eating this dish with so many things! I like to pair it with my mini crispy garlic potatoes, air fried green beans, and my pineapple pico de gallo.

What kind of pan do you use to cook these pork chops?

I love to use a cast iron to cook pork chops! It helps give a great crust without losing too much liquid. Make sure to use a large skillet to prevent overcrowding in the pan which can cause uneven cooking of the meat.

How should I store any leftovers?

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

Blackened pork chops on a plate with coleslaw.

Other Pork Recipes You Will Love

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

Download your FREE guide below

download here
blackened pork on a plate with lemons and mashed potatoes

Blackened Pork Chops

Course Meals
Cuisine cajun
Diet Gluten Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings
Author Allianna Moximchalk
150kcal
Cost $5
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Equipment

  • cast iron pan or non-stick pan

Ingredients

  • 3 boneless pork chops
  • 1 tbsp butter or ghee if you are dairy free

For the cajun seasoning:

  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper

Instructions

  • Melt your ghee or butter. Place it in the cast iron pan or non-stick skillet on medium heat. Then, mix together your spices and rub them over the pork chops on both sides. Add to the pan for 5 minutes, then flip and cook for an additional 5 more minutes or until the pork chops reach 145 degrees F. Remove from the pan.

Notes

Storage: This dish can be stored in the refrigerator for 5 days in an airtight container.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 3 servings. 
Servings: This recipe should yield 3 servings. 
Quick, easy, and delicious pan seared blackened pork chops. Perfect for summer!
Serving: 1serving | Calories: 150kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 416mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 536IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Dairy free

Easy Vegan Milkshake Recipe

My delicious Vegan Milkshake Recipe is so easy to make and quite delicious. It will for sure become a staple in your home. This Chocolate Banana Milkshake can puts a healthier twist on classic milkshakes. The luscious texture combined with the delicious flavor will have everyone second guessing it is dairy free and better for you. This recipe only takes 5 minutes to make and can be made multiple ways!

Picture of a chocolate milkshake in a cup with a red and white straw.

My husband, Mitchell loves a good old classic milkshake. This recipe has become a personal favorite in our house. Since this recipe requires mostly minimal ingredients that you will likely already have on hand, we tend to make these homemade milkshakes quite often. While sometimes it is fun to keep it simple, I also love jazzing this recipe up with a few of my favorite toppings like my Vegan Caramel Sauce, Vegan Chocolate Ganache, Dairy Free Mint Chocolate bites, Homemade Healthy Marshmallows or even my Vegan Chocolate Covered Strawberries! Since this recipe does not have any added sugar, I consider it a healthy milkshake! 

Why I Love This Recipe

  • This recipe only requires 5 minutes hand on time! We love to make it for special occasions and on the weekend. 
  • You only need simple ingredients that you will likely have on hand. 
  • While this recipe is for the Best Chocolate Vegan Milkshake, I also include how to make a Vegan Strawberry Milkshake in this recipe. 
  • This recipe is naturally dairy free, gluten free, soy free, and grain free. 
  • When we have guests, we like to put out an array of desserts. I love to include mini milkshake shooters using this recipe, with my Vegan Twix Bars, and my Vegan Chocolate Truffles. 

Main Ingredients

Vegan milkshake ingredients laid out on the counter.
  • Dairy-free milk: While any kind of dairy free plant milk will work, I prefer almond milk or cashew milk. It is a lot creamier and richer in comparison to oat milk, coconut milk, canned coconut milk or coconut cream. 
  • Chocolate vegan ice cream: Luckily the dairy free ice cream selection has really grown over the past decade. I have found the best selection tends to be at Whole Foods. I prefer using nut based ice creams for this recipe. Soy milk, oat milk or coconut milk based ice creams tend to be too thin and icy which doesn’t give you the best texture. The ice cream selection at most grocery stores seems to vary, so I would go with a dairy free ice cream brand that you know you already love!
  • Bananas: Make sure they are ripe! The ripe bananas add even more flavor and add to the creaminess. I like to keep a frozen banana in the freezer to have on hand at all times. 
  • Vanilla-Even though this is a chocolate milkshake, the added splash of vanilla makes a hige differnce.

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

Substitutions

  • Vegan vanilla ice cream: You can use vanilla ice cream if you have it on hand over chocolate. To make this a chocolate milkshake you will need cacao powder to add to the vanilla ice cream. This will give it the chocolate flavor without the chocolate ice cream!
  • If you cannot find chocolate ice cream, you can use vanilla ice cream and add cocoa powder to it for the chocolate flavor.

Variations

  • Vegan Vanilla Milkshakes– Just be sure to buy vanilla ice cream over the chocolate. 
  • Strawberry milkshakes-If you want a strawberry milkshake, you can use vanilla ice cream and add strawberry sauce or just buy a strawberry flavored ice cream.
  • Make it high protein and loaded with vegetables– You can easily add in a handful of spinach to this recipe and no one will even know. If you want to get some protein in, add a scoop of your favorite protein powder!
  • Sugar-While this recipe has a lot of natural sweetness with the sugar in the ice cream, you can add added sugar to make it even sweeter. If you were to add sugar, I would personal add maple syrup but you can also add brown sugar.
  • Maple syrup: For sweetness. I prefer to use this over regular sugar since there is already a good bit of sugar in the store bought ice cream. You do not need to add any because the ice cream is already sweet, but if you like it extra sweet you can add a splash.
  • Nut butter: This helps make this homemade milkshake a lot creamier! Peanut butter, cashew butter and almond butter are my favorite nut butters to use in this recipe. I sometimes add peanut butter because my husband loves the peanut butter chocolate banana combination. 

Toppings

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

All milkshake ingredients in a blender.
Step #1: Place all ingredients in a high speed blender.
vegan milkshakes 3
Step #2: Blend. Be sure to scrape the sides down as you are blending to get everything well mixed.

Expert Tips

  • Tip #1: Be sure to scrape down the sides while blending the milkshake.
  • Tip #2: If your milkshake is too thick, add more milk.

Recipe FAQs

Are milkshakes vegan?

Classic milkshakes are not vegan, but you can make them with vegan ingredients to make vegan milkshakes!

How can I pick a healthy vegan ice cream?

Not all dairy free ice creams are made equally. A lot are made with fructose, corn syrup and refined sugars. I suggest reading the labels and making a decision based off of which brands at your grocery store are the healthiest.

Can I make a milkshake without ice cream?

Yes and no! Ideally, you make it with ice cream but if you do not have it on hand you can use frozen bananas in its place. Just note, it will not be as creamy.

What equipment do I need?

You will need a high-speed blender or food processor for this recipe.

Milkshakes being poured into a milkshake glass with a red straw.

Other Vegan Dessert Recipes You Will Love

Are you interested in a list of my favorite healthier swaps? Check out my FREE anti-inflammatory guide.

 
download your free guide
A chocolate milkshake being poured into a glass.

Easy Vegan Milkshake Recipe

Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Author Allianna Moximchalk
348kcal
Cost $7
Print Recipe Pin Recipe

Equipment

  • high speed blender

Ingredients

  • 4 cups dairy free chocolate ice cream
  • 2 cups dairy free milk
  • 1 whole banana peeled
  • 1 tbsp vanilla extract

Instructions

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

Notes

Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.
Servings: This recipe should yield 4 servings. 
Quick, easy and delicious chocolate milkshake recipe.
Serving: 1serving | Calories: 348kcal | Carbohydrates: 42g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 160mg | Potassium: 501mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1013IU | Vitamin C: 9mg | Calcium: 309mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Cucumber Watermelon Salad

This Cucumber Watermelon Salad screams summer! It only takes a few minutes of hands on time and is perfect for all of your Summer cookout needs. The juicy watermelon combined with the refreshing cucumbers makes for one refreshing snack on a hot day. You can have this fun salad ready in less than 15 minutes. This is by far one of my favorite summer salads! 

A pretty colorful cucumber and watermelon salad on a plate with a serving spoon next to it.

We love cookouts in our house! I feel like we are always going to get togethers in the summer. We like pitching in and bringing something when we can. A few of my other great summer side dishes to to bring is Gluten Free Potato Salad, Panera Inspired Popppyseed Salad, Arugula Pear Salad, Thai Pasta Salad, Gluten Free Pasta Salad,  and Cucumber Apple Salad.

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Why I Love This Recipe

  • This recipe is so refreshing on those hot summer days. 
  • It truly makes for the perfect summer dish, it is so refreshing! 
  • This recipe is naturally gluten free, dairy free, soy free, nut free, paleo, and Whole30 friendly. It can be made vegan friendly too if you do not use honey.
  • It is also great for those like myself who are on a medically restrictive diet because it requires minimal ingredients. It is also great for those on a low calorie diet because this recipe is mostly watermelon and cucumbers!
  • This recipe is so perfect for watermelon season. I cannot get enough of it in the summer time! It always gets rave reviews when I take it to family functions and BBQs. 

Fresh Recipe Ingredients

Cucumber watermelon salad ingredients in small glass bowls on a silver tray.
  • Seedless watermelon-I like to use a one inch cookie dough scooper or a melon baller and scoop it out. In my opinion this makes it a lot prettier too! Alternatively you can cut it out like you normally would with a watermelon. You can also use a mini watermelon or pre-cut watermelon from the grocery store. 
  • Fresh mint-Adds so much flavor and the smell is amazing! Chop it up real fine. 
  • English cucumber-I like to leave the skin on and then take a vegetable peeler and peel back the skin to make stripes on the side. This makes for a more fun look! Make sure you chose crisp cucumbers so they are not soggy in the salad. You can also use Persian cucumbers. The type of cucumber does not really matter. If the cucumber seeds bother you, you will make to make sure you buy seedless cucumbers. 
  • Extra virgin olive oil and lime juice-This acts as the dressing! The lime compliments the sweetness from the watermelon oh so well. 
  • Sea salt and black pepper-To taste if desired. Omit the pepper for AIP.

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

Recipe Substitutions and Variations

  • Fresh herbs-I like using fresh mint leaves for this fun dish. You can also use fresh basil. 
  • Red onion-I like to keep this dish pretty sweet but if you like an extra crunch and some added savory flavor to make a savory salad, you can add some chopped red onion into the mix. 
  • Cheese-I am dairy fee so I prefer this dish without cheese, but you can also add goat cheese, or crumbled  feta to make a watermelon feta salad. You can also use vegan feta if you are dairy free like me. 
  • Chili flakes-If you like a little spice to your water
  • ​Kalamata olives-Add to the savory taste of this simple salad. 
  • Honey-You can turn this into a honey-lime dressing by adding a little bit of honey to the lime juice and olive oil.

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

Watermelon scooper and cucumber peeler sitting on the counter.

Photo #1: If your watermelon is not already cubed, cube the watermelon and slice the cucumbers on a cutting board. Then, juice the limes and toss everything in a large bowl. In a small bowl, you will want to mix the extra virgin olive oil, lime juice and salt and pepper. Once the dressing is mixed, toss it in a large bowl to marinate. Then, transfer it to a large serving bowl to serve. 

Chefs Tips

  • Tip #1: This salad tastes best after you let it marinate for at least 3 hours, however for the best fresh flavor you will want to be sure it does not sit for more than a few days if you are taking it to an event. If you are eating it for personal consumption it is fine to eat the leftovers a few days after.
  • Tip #2: While I wish watermelon was in easy all year round, make sure you make this recipe when it is in easy. There is nothing worse than buying a whole watermelon and coming home to it tasting bad. The best time of year to buy a watermelon is between May and September. 

Watermelon Cucumber Salad Recipe FAQs

How should I cut a watermelon?

I like to cut it in half with a long and sharp knife. Then, I take my one inch cookie scoop and scoop it out. 

How long does this recipe last?

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

What else pairs well with this dish?

So many things! You can have your standard BBQ food like Burgers but you can also have fish. I love serving this with my Gluten Free Shrimp Scampi dish too.

Cucumber and watermelon salad on a plate with limes, pepper and honey drizzled on top.

Other Gluten Free Summer 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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Cucumber and watermelon salad on a plate with limes, pepper and honey drizzled on top.

Cucumber Watermelon Salad

Course Appetizer, Side Dish, Vegan
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Author Allianna Moximchalk
31kcal
Cost $5
Print Recipe Pin Recipe

Equipment

  • cutting board
  • knife
  • Cookie scooper or melon scooper

Ingredients

  • 1 whole watermelon Ideally seedless
  • 2 whole limes juiced
  • 2 tbsp extra virgin olive oil
  • 1 pinch sea salt
  • 1/2 tsp pepper to taste, omit for AIP
  • 12 chopped mint leaves
  • 3 cups sliced cucumber roughly one large cucumber

Instructions

  • Cut the watermelon in half with a knife. Then, scoop out the watermelon using a cookie scooper. Now, chop up the cucumber into bite size pieces and dice up the fresh mint. Mix together the dressing ingredients in a smaller bowl and then toss with the cucumbers and watermelon.

Notes

Storage: This recipe can be stored in an airtight 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. 
This quick and easy cucumber and watermelon salad is perfect for summer!
Serving: 1serving | Calories: 31kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Autoimmune Protocol

Blanching Broccoli

Blanching broccoli is the best way to make it! It is so easy and delicious because it preserves SO much flavor and settles the raw, bitter taste. Blanching broccoli ensures that your broccoli is nicely cooked but also still has a nice crunch to it. It goes well with just about anything! This 10 minutes side dish is the perfect addition to any weeknight meal. I make this recipe weekly here in my own home. 

Broccoli in a bowl with red pepper flakes and salt on top.

If you have been following along on Instagram, you probably already know I own a local meal prep company. Over the years we have experimented with how to cook broccoli and this by far is my favorite. If you are into easy side dishes like I am, be sure to check out my other favorite sides on my blog like my Roasted Bok Choy, Air Fryer Frozen Brussel Sprouts, Instant Pot Zucchini, Lemon Garlic Asparagus, Roasted Cauliflower and Carrots, and my Arugula Pear Salad. You can spice up your vegetables by adding fun sauces to the mix like my Lemon Dill Aioli.

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Why I Love This Recipe

  • You literally can have this side dish on the table within 10 minutes. 
  • This recipe goes great in just about anything like stir fry and crockpot meals. 
  • The balancing process ensures the broccoli is well cooked while still having a nice crunch to it. 
  • You can eat broccoli plain with a little bit of salt or top it off with one of my favorite dressings like this Steakhouse Ginger Dressing or my go to Tahini Dressing. 
  • This recipe is naturally dairy free, gluten free, soy free, nut free, vegan, paleo friendly and Whole30 friendly. 
  • If you love simplifying cooking check out my other broccoli recipe- Cooking Frozen Broccoli In The Air Fryer. If you carbs with your vegetables check out my Peas and Potatoes recipe.
  • Cooking vegetables does not have to be hard! You can also use the instructions from this recipe to make just about any cruciferous vegetable. 

Recipe Ingredients

Broccoli and sea salt in glass small bowls.
  • Raw broccoli florets- Be sure to grab fresh broccoli. When you cut the head of broccoli apart into smaller pieces and remove the thick stock, you have broccoli florets. You can use a knife, however, I find it easier to twist and pull the pieces apart into smaller pieces; AKA florets. The thick stock (or trunk) is edible, however, it takes longer to cook this portion so you want to cut this down. The trunk does have nutrients in it too so I do not like to waste. If you prefer not to eat the trunk part, make sure you still save it-you can use it in smoothies like my Broccoli Smoothie. You can also buy prepped broccoli florets from the grocery store so you do not have to break it apart!
  • Sea salt- This prevents the broccoli’s natural sugars and salts from draining into the blanching water preventing your broccoli to lose any flavor.

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

Recipe Substitutions and Instructions

  • Lemon juice-I like to add a little bit of lemon juice once the broccoli is done for flavor. Note that the lemon juice may change the bright green florets/ bright colors to light brown and that is ok. It doesn’t mean the broccoli is bad, it is just due to the enzyme activity and natural enzymes in the lemon juice. 

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

Recipe Instructions

Broccoli in a pot of boiling hot water.

Photo #1: Bring 4 quarts of water and 2 teaspoons of salt to a boil. Fill a large bowl with ice water too and set to the side. Put the broccoli florets in the boiling water and cook for 2-3 minutes until you have tender florets. The broccoli should be bright green and just barely tender.

Broccoli in a clear bowl in an ice bath.

Photo #2: With a slotted spoon, remove the broccoli and immediately plunge in ice water.

Broccoli on a paper towel and sheet tray.

Photo #3: When the broccoli is completely cool, drain it from the ice water and pat dry with a paper towel. Allow it cool on a sheet pan.

Cooking Process FAQs

What is blanching?

A super simple cooking method! It is most often used with different fruits and vegetables. First, you place the food item in boiling water for a few minutes. Then, you “shock” the food item by placing it in ice cold water. This prevents the item from overcooking and leaving you with a mushy product. Blanching will ensure the perfect taste, texture, and color. 

Can I save leftovers?

Yes. Store them covered in the refrigerator for up to 4 days. 

Can i freeze blanched broccoli? 

Absolutely. First, place in the freezer on a parchment lined sheet pan to allow for flash freezing. Once the broccoli is frozen, you can transfer to a Ziplock freezer bag and freeze for up to 9 months. Be sure you put the broccoli in a freezer-safe bag. Remove and reheat any portion size at your convenience. In fact most frozen broccoli that you buy is already blanched, it helps preserve it for later use!

What kind of pot do you use for blanching?

I love the caraway pots and pans. They are non-toxic and so easy to clean!

Is blanching broccoli in the microwave a thing?

Absolutely! Put the broccoli, water, and salt in a microwave friendly bowl covered (either a microwave friendly ceramic lid or plastic wrap) on high for 3-4 minutes. Then follow the same instructions as you would if you used boiling water. Once the broccoli is cooked, drain the water and shock it with an ice bath. 

Can you blanch cauliflower?

Yes! You would follow the exact same recipe for balancing cauliflower. 

Can you blanch broccoli without ice?

You can but I do suggest using ice. If you do not have ice you can run the broccoli under cold water.

Cooking Tips

  • Have your bowl of ice water ready while the broccoli is in boiling water. You want the transfer to be quick, to make sure that the broccoli stops cooking. 
  • Be sure not to cook the broccoli too long or you will have mushy broccoli. It is always easier to cook the broccoli for less time and throw it back in rather than reverse overcooked broccoli. The longer you cook it, the more it will have loss of flavor. 
  • If I am blanching a ton of broccoli at once, I like to have a baking sheet ready for me to allow it to cool off on. The broccoli will continue to cook once it is done boiling so you will want to make sure you put it in the ice water bath with ice cubes then allow it to lay out in a single layer after you cook it. 
  • This recipe can last for up to 5 days in the fridge in an airtight container. 

Other Easy Side Dishes Recipes You Will Love

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Broccoli in a bowl with red pepper flakes and salt on top.

Blanching Broccoli

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Cooling Time 5 minutes
Total Time 15 minutes
Servings 4 people
Author Allianna Moximchalk
77kcal
Cost $5
Print Recipe Pin Recipe

Equipment

  • large pot
  • Large bowl

Ingredients

  • 2 pounds broccoli florets
  • 2 tsp sea salt optional

Instructions

  • Bring 4 quarts of water and 2 tsp of sea salt to a boil. Fill a large bowl with ice water and set aside.
  • Put the broccoli florets in the boiling water and cook for 2 to 3 minutes. The broccoli should be bright green and slightly tender.
  • With a slotted spoon, remove the broccoli and immediately plunge in ice water.
  • When the broccoli is completely cooled, drain from the ice water and pat dry with a paper towel.

Notes

Storage: This recipe can be stored in an airtight 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 4 servings. 
 
 
 
 
 
This recipe will ensure your broccoli has the best color, texture, and taste!
Serving: 1serving | Calories: 77kcal | Carbohydrates: 15g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1238mg | Potassium: 717mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1413IU | Vitamin C: 202mg | Calcium: 107mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Appetizers

Simple Beetroot Dip Recipe

This homemade Simple Beetroot Dip is super easy to make and is something your kids will even eat! You can use pre roasted beets in this recipe which means you can have this dip ready to go within 10 minutes. This smooth yet tasty dip will have you coming back for more. This fun better for you snack has become a staple in our home when we are hosting guests. 

Paleo beet hummus on a countertop with almonds and parsley.

This Egyptian Beetroot Dip was inspired by my favorite restaurant, Townhall. They have this amazing Beet Hummus that we get every time we go there. My husband who is not a big fan of beets even loves it. This recipe turns beet haters into beet lovers and puts a fun twist on traditional hummus. Beets have so many amazing nutrients in them, this fun dip makes it easy to gets some of those packaged vitamins in! If you love a good dip like I do, check out my Vegan French Onion Dip Recipe or my Vegan Fruit Dip on my blog too!

Why I Love This Recipe

  • This recipe is easy peasy and has so much flavor. If you use the pre-made beets, it only requires 10 minutes of hands on time.
  • ​My recipe is naturally dairy free, gluten free, soy free, nut free, paleo, and vegan. 
  • You can make this recipe ahead of time for all of your hosting needs. We love to make a big batch of it when we have company. If you love dips like me, you should check out the other snacks on my blog like my Vegan Taco Dip, Buffalo Chicken Dip, Crockpot Gluten Free Mac and Cheese, Air Fryer Potato Skins, and Peanut Butter and Jelly Wings. 
  • This dip pairs well with just about anything. We like pairing it with carrots, Persian cucumbers, gluten free fresh bread, sourdough bread, gluten free pita bread/ pita chips and even tortilla chips.
  • ​You can add greek yogurt to it to add protein to the dip. 

Simple Ingredients

Beetroot dip ingredients in glass bowls on a silver tray.
  • Raw beets-I like getting pre-cooked beets and peeled from the grocery store. Beets can make a mess because of their red coloring and they can be hard to peel. Most grocery stores have the beets ready to go in the produce section. You can just buy fresh beetroot at the store and roast them yourself, but again that takes time and sometimes causes a mess. Just note earthy beets tend to be really dirty, so you will want to clean them real good prior to using them. 
  • Garlic cloves-This is a must and really enhances the flavor. Make sure the raw garlic is peeled. 
  • Tahini-This gives this recipe that hummus like flavor but without the chickpeas. 
  • Yogurt-If you are dairy free like me, you can use dairy free yogurt. Some people like greek yogurt for the added protein. 
  • ​Extra virgin olive oil-The liquid helps break down the beets and the oily part of the oil keeps this dip smooth.
  • Fresh lemon juice-For flavor. You may want to save additional lemon juice to sprinkle on top. 
  • Salt-For flavor.

For the optional garnishes-

  • Garnish options
  • Fresh mint leaves
  • Chile flakes
  • Course sea salt
  • Sesame seeds
  • Red pepper flakes

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

Substitutions and Variations

  • You can also use cream cheese instead of the yogurt in this recipe.

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

How To Make This Simple Beetroot Dip

Roasted beets in a salad bowl.

Photo #1: If you are not using pre-roasted beets, you will need to roast your own. You can roast beets at 400 degrees F for 30 or so minutes depending on how big they are. You will want to toss them in oil and allow them to cool prior to peeling them.

Beets in a food processor.

Photo #2: Place all beets in the food processor and blend until smooth.

Recipe Tips and Tricks

  • Tip 1: If you are roasting your own beets at home instead of buying pre-roasted ones, be sure to clean they really good. Beets tend to have a ton of dirt on them since they are a root vegetable.  
  • Tip 2: The vibrant color of this dip is so pretty to look at I like to make it a center piece when I am hosting at the dinner table. We did this all last summer and it was so pretty!

Recipe FAQs

How long does this dip last?

This dip lasts in the fridge in an airtight container for 3-5 days.

What other small plates snacks go well with this recipe? 

I love this Cucumber Apple Salad and Lemon Cucumber Pickles. 

What kind of equipment do I need?

I suggest using a food processor to blend everything together.

What happens if I cannot find pre-roasted beets?

You will need to roast your own beets at 400 degrees F for 30 or so minutes depending on how big they are. You will want to toss them in oil and allow them to cool prior to peeling them.

 

Paleo beet hummus with crackers, almond slivers, and parsley.

Other Easy Gluten Free Snacks

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

Download your FREE guide below

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Beetroot dip on a plate with crackers and fresh parsley on top.

Simple Beetroot Dip

Course Appetizer, Side Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Author Allianna Moximchalk
277kcal
Cost $6
Print Recipe Pin Recipe

Equipment

  • Food processor

Ingredients

  • 1/2 pound beets I like the store bought pre-made peeled ones. See my notes below for what to do if you can not find pre-made/ peeled ones.
  • 1 whole lemon juiced
  • 2 cups yougurt I like dairy free yogurt
  • 1/2 cup tahini
  • 4 cloves garlic minced
  • 1 tbsp extra virgin olive oil

Instructions

  • Place all ingredients in the food processor and blend until smooth.

Notes

Storage: This recipe can be stored in an airtight container for up to 3-5 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. 
Note: If you cannot find pre-made beets, you will have to roast your own at 400 degrees F for 30 or so minutes depending on how big they are. You will want to toss them in oil and allow them to cool prior to peeling them. 
Quick, easy and delicious dip that goes well with just about anything!
Serving: 1serving | Calories: 277kcal | Carbohydrates: 18g | Protein: 10g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 111mg | Potassium: 512mg | Fiber: 3g | Sugar: 10g | Vitamin A: 160IU | Vitamin C: 5mg | Calcium: 200mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Blog

Spring Cleaning & Combating Dust

If you have been following along on Instagram, you know I have been struggling with allergens in our new home. Moving in coincided with allergy season which has been tough for my body. I have had this lingering cough for months! Part of it is the dust & VOC’s (gasses that new things give off that can be triggering for people with autoimmune diseases) that come along with new construction, but part of it is also now because of the springtime approaching. 

Check out all of the things I am doing to help cut back on dust and allergens in our home; plus I am sharing a discount code inside my blog post for those of you that are local and need to get your air ducts cleaned!

Allianna Moximchalk kneeling next to an air filter.

Tip 1: Running the Roomba daily: I have been running our Roomba every day. I never realized how much dust would just magically appear in our house until I started running it daily. Each floor fills the compartment in the robot vacuum. When we got carpet in our last house, it made me so sick. Apparently carpet gives off a ton of VOC’s. I could not figure out what it was until after the fact. We opted not to get any carpet in this house. One perk of that is that it is easier to clean and spot the dust on the floors. The downside of that is you have a lot more dust because the carpet traps the dust. We have this basic Roomba and love it!

Tip #2: Taking Orenda Immune daily: I have been taking this supplement for years. My functional medicine doctor introduced me to it, and I have loved it ever since. It helps support the immune system. If you use my Orenda Immune Link, you can save on your first order. 

Tip #3: Proper air duct maintenance: It is only suggested to get your air ducts cleaned every few years, but after any sort of construction project, it is a must, especially for those who have sensitive bodies like myself. We are still waiting for something to be installed in one of our walls that will require drywall to be cut (more dust will be created). Once that is installed, we will be getting our air ducts cleaned. We used the company Air Duct Maintenance in our old home, and it is who our builder recommended too. For all of you that are local, if you mention the referral code 198, they will give you a special discount. In the meantime, while we are waiting to get our air ducts cleaned, I have been cleaning our vents with soapy water. I never realized how much dust just accumulates there. Even once we do get our ducts cleaned, I will continue to clean those at least once a month. 

Tip #4: Running the air purifier: Clean air is a must! Have you ever walked into a spa, and it felt so clean? I love having that in my home. We use the Molekule air purifiers in all of our main spaces and love them. They are not cheap, but I noticed a difference when we started using them a few years ago when we had mold in an old apartment!

I hope this helps!

Xo 

Allianna  

Allergy Friendly

Banana Chia Pudding

This Banana Chia Pudding is full of flavor and loaded with nutrients. The nut butter combined with the sweet banana and chia seeds is super delicious and filling. This banana chia seed pudding makes for a great kid friendly snack and breakfast. You can even sprinkle chocolate chips on top. I like to prep this recipe at the beginning of the week and eat it all week long. The best part is this recipe only takes 5 minutes to make and it requires simple ingredients you probably already have on hand.

Banana chia pudding in a glass jar topped with fresh banana and a cinnamon stick.
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I love all things banana. This creamy pudding has become a staple in our home along with my other banana favorites like my Gluten Free Banana Bread, AIP Banana Bread, Gluten Free Banana Walnut Muffins, Gluten Free Banana Chocolate Chip Muffins, and my Blueberry Banana Overnight Oats.  I love taking it to a whole new level by adding my Seedless Raspberry Jam on top too! If you are making this for breakfast, it serves great with my Gluten Free French Toast Casserole too!

Ingredients

Chia pudding ingredients laid out in glass bowls on the counter top.
  • Chia seeds-I like to buy mine in bulk from the nearby co-opt. I prefer organic but any kind will really work. 
  • Dairy free milk-I like the coconut canned milk from Trader Joe’s. It is clean and there are no hidden ingredients. It is literally just coconut and water!
  • Peanut butter-I like to use almond butter but any kind of nut butter will work. 
  • Banana-Mashed banana is a must to naturally sweeten this banana chia seed pudding recipe.

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

Substitutions and Variations

  • Dairy free milk-I like coconut milk but any kind of plant-based milk will work! You can also use soy milk, oat milk, whole milk or non-dairy milk too. I am just dairy free so I prefer coconut milk or almond milk. The type of milk really does not matter. 
  • Peanut butter-Any kind of nut butters will work in this recipe. 
  • Seeds and nuts-hemp seeds, pumpkin seeds, sunflower seeds, or flax seeds make for a fun crunchy topping. I even like adding cacao nibs or coconut on top for a crunch. You can even add black chia seeds on top that aren’t mixed in the pudding. 
  • Fresh fruit-I like adding extra banana slices on top or even fresh berries. 
  • Protein content-If you like things that are higher in protein, you can add protein powder in the mix. 
  • Dash of cinnamon-For flavor.
  • Maple syrup-The banana adds natural sweetness to this fun snack but you can also add maple syrup for another layer of sweetness. 

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!

How To Make Banana Pudding

Banana chia pudding ingredients mixed in a glass bowl with a whisk.

Step #1: Place all ingredients in a medium bowl except the toppings and mix. Now pour the mixture into small mason jars or bowl. Add the toppings on top of the jars and place in the fridge for a few hours for it to set.

Recipe FAQs

What kind of jar should I put this recipe in?

I like putting this homemade chia puddings in little mason jar like these.

What can I serve this recipe with?

If you are looking to make a healthy breakfast I love making this my Hash-brown Egg Casserole, Gluten Free French Toast Casserole and Healthy Deviled Eggs.

What are chia seeds and are chia seeds good for you?

Chia seeds are loaded with essential nutrients like fatty acids and antioxidants. They are also loaded with fiber which is good for the gut! All around, this is one of my favorite snacks to have on hand.

Can I meal prep chia pudding?

Yes! Actually this recipe does better as it sits in the fridge for up to 5 days.

Recipe Tips

  • Tip #1: For best results, be sure to allow the pudding to sit for a few hours so it can set. If you eat it right away the tiny seeds will be too hard to digest and eat. 
  • Tip #2: If you plan on adding sliced banana on top, be sure to add the banana when you are ready to eat it. It will get to soggy if you let it sit.
  • Tip #3: Be sure to use a large bowl when making the mixture, if you use a bowl that is too small the healthy pudding will not expand properly. 
  • Tip #4: Do not use expired chia seeds, they do not gel every well. 
Banana chia pudding in a glass container on a white plate with fresh banana and seeds.

Other Gluten Free Snacks

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

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banana chia pudding 3 scaled

Banana Chia Seed Pudding

Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Fridge time 1 hour
Total Time 1 hour 10 minutes
Servings 2 servings
Author Allianna Moximchalk
440kcal
Cost $3
Print Recipe Pin Recipe

Equipment

  • small mason jars or bowls

Ingredients

  • 1/2 cup chia seeds
  • 1 1/2 cup dairy free milk I like trader joe's canned version. No fillers
  • 1 banana mashed
  • 1 tbsp nut butter

To serve:

  • Optional fun toppings on top

Instructions

  • Place all ingredients in a bowl and mix. Once the mixture is mixed divide the mixture between 2 mason jars. Set in the fridge for an hour for the seeds to set. Serve with optional coconut flakes or raw honey/ maple syrup.

Notes

Servings: This recipe yields approximately 2 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 5 days.
 
Delicious dairy free breakfast option that is loaded with nutrients!
Serving: 1jar | Calories: 440kcal | Carbohydrates: 52g | Protein: 15g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 97mg | Potassium: 905mg | Fiber: 19g | Sugar: 19g | Vitamin A: 794IU | Vitamin C: 24mg | Calcium: 550mg | Iron: 5mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Dairy free

Liver Cake For Dogs Recipe

This Liver Cake For Dogs Recipe is super easy to make and it will have your dog coming back fo more! We make it every year for my dog Douglas’s Birthday and he absolutely loves it! While this recipe is primarily for a dog cake, you can also make liver cake treats for your furry friend! This tasty treat only requires 20 minutes of hands on time and can be on the table within no time. 

We got our dog Douglas after I had last my job because I was too sick to work. I had struggled with an autoimmune disease for nearly my whole life and I hit my rock bottom shortly after graduating college. You can read all about it on my blog about me page. He has been such a blessing. Every year for his birthday I like to go all out making this special liver cake recipe for him. The first time I made it for him, he at it within seconds! This easy liver birthday cake will have your fur baby running back for more. While my blog mostly has healthy recipes for humans on it, it was important for me to have one for my little guy too! A few of my favorite human healthy treat recipes for humans on my blog are Gluten Free Chocolate Tart, Healthy Gluten Free Carrot Cake, Chocolate Covered Oranges, Vegan Chocolate Truffles, Gluten Free Orange Cake, and Gluten Free Pumpkin Bread. 

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Why I Love This Recipe

  • I have found every dog’s diet can be a little unique so I made some variations to this recipe. My dog does well with oat flour but you can also use chickpea flour if your dog does not do grains. 
  • You can use this cake recipe to make your own dog treats too! I love having healthy treats on hand for my puppy. 
  • This recipe can be made grain and dairy free. 
  • We used these treats during my dog’s training sessions when he was a puppy! Food rewards always seem to work when you are trying to enforce good behavior! 
  • This recipe only requires 20 minutes of hands on time and you can make it in advance for your dog’s special day. 
  • While you can use this recipe for birthdays, we like to make this on a monthly basis and break it up into small quantities and small treats to freeze.

Liver Cake For Dogs Recipe Ingredients

Dog liver cake ingredients laid out on the counter in glass bowls.
  • Chicken liver-This is the kind of liver I choose to use for this recipe. I have not tested out any other kind. 
  • ​Oat flour-This is the main flour in this recipe. You can also make your own oat flour at home by blending up oats in the food processor. 
  • Pumpkin pure-Dogs love pumpkin and it is so good for their fur!
  • Baking soda and baking powder-To help the cake rise and cook. 
  • Coconut oil-This helps keep the cake nice and moist. 
  • Eggs-this binds everything together. 
  • Almond milk-This helps keep the cake moist with the coconut oil.
  • ​Unsweetened yogurt-This acts as the frosting. You can use dairy free or regular too. 

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

Recipe Substitutions and Variations

  • ​Almond milk-You can use coconut milk in its place. 
  • ​Pumpkin pure-You can also use mashed banana.

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!

How To Make The Best Dog Cake

Blended up liver in a food processor.
Step #1: Preheat the oven to 350 degrees F. Now add the liver to the food processor and blend until it is in tiny pieces, about 10 seconds. 
Dog cake ingredients in a glass bowl.
Step #2: Next, place all of your cake ingredients in a large bowl and mix well. Spray the cake tin with cooking spray oil of some sort, I like coconut oil for my fur baby! You can also use greaseproof paper or baking paper to line the cake pan with to prevent it from sticking. 
liver cake for dogs recipe 2 liver cake for dog recipe 3
Step #3: Place the cake in the oven for 25 minutes or until you can stick a cake in the middle of it and it comes out clean.
Cooked dog cake in a cake mold.
Step #4: Allow the cake to cool prior to removing it from the pan. Ice the cake with yogurt if desired once cooled.

Recipe Tips

  • Tip #1: You do not want to put the liver in the food processor too long for it to become to much of a liquid. You want it to be a paste.
  • Tip #2: Allow the cake to completely cool prior to removing it from the pan.

Recipe FAQs

How do I store the cake?

You can store this cake in the fridge in an airtight container or in the freezer if you make this in advance.

How can I make a grain free dog cake?

You can use chickpea flour in place of oat flour.

What kind of cake pan should I use?

I love using this round silicone pan.

Dog cake on a cake stand with a star candle on top.

Other Homemade Treat Recipes You Will Love

liver cake for dogs recipe liver cake for dogs recipe 1

Liver Cake for Dogs Recipe

Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 serving
Author Allianna Moximchalk
182kcal
Cost $10
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Equipment

  • 8 inch baking cake pan I like using a silicone one.

Ingredients

  • 2 1/2 cups oat flour You can make your own flour by putting oats in a food processor. You can also use chickpea flour.
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut oil melted
  • 1/2 cup pumpkin
  • 2 eggs
  • 1 cup unsweetened almond milk
  • Some sort of oil spray I like Trader Joe’s olive oil spray you can also use oil and oil a pan with a paper towel
  • 1.5 cups raw chicken livers put through the food processor

For the frosting:

  • 1 cup Unsweetened almond yogurt You can also use greek yogurt. This is for the frosting.

Instructions

  • Preheat the oven to 350. Oil rub the cake pan with spray oil or any kind of oil you have. Mix all ingredients in a mixer or with a hand mixer until smooth. 
  • Bake in the oven for 25 minutes or until you can stick a fork in the middle and it comes out clean. Allow the cake to cool before removing it from the pan.
  • "Ice" the cake with the yogurt once cool if desired.

Notes

Storage: This recipe can be stored in an airtight container for up to 7 days or in the freeze wrapped tightly for months. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 8 servings.
Servings: This recipe should yield 8 servings.
Yesterday we celebrated Doug’s second birthday. We originally planned on throwing a combined housewarming and birthday party, but that was cancelled due to the quarantine. Instead, we had our own little celebration at home. We celebrated with this grain free cake that is both human and dog friendly! We bought these “pawty” balloons – they come in 8 different colors! The best part was the smile on his face as he ate the cake. He would have eaten the whole thing if we let him!
Serving: 1slice of cake | Calories: 182kcal | Carbohydrates: 1g | Protein: 2g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 184mg | Potassium: 54mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 902IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 0.4mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Breakfast

Gluten Free Zucchini Bread

Are you looking for the most perfect zucchini bread? You’ve found it! This homemade Gluten Free Zucchini Bread is so delicious and easy to make. Nothing beats a yummy bread that is packed with hidden nutrients and simple ingredients- trust me, even the kids will enjoy this one. Perfect for breakfast or a snack, you could even add some chocolate chips for more of a dessert-bread. 

Zucchini bread stacked up on a plate with grated zucchini on the side.

There is something about eating zucchini season that makes me so happy! If you are like me you won’t want to miss out on the other zucchini recipes I have on my blog like my Gluten Free Zucchini Muffins, Easy Gluten Free Zucchini Fritters, Gluten Free Zucchini Cake, and Zucchini Oat Bars. I love eating this bread as is, but my husband likes putting a slather of ghee on top. I have a recipe on my blog for how to make your own Homemade Clarified Butter (Ghee.) I also like to make this recipe when I am hosting brunch, it pairs well with my Banana Chia Pudding, Gluten Free Rhubarb Cake recipe, and Gluten and Dairy Free Cake too!

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Why I Love This Recipe

  • The prep required by this recipe is so easy. It only requires 15 minutes of hands-on time, you can whip this together, throw it in the oven, and have a warm loaf of Gluten Free Zucchini Bread in under 90 minutes. 
  • This is a great way to use up any extra zucchini that you may have on hand from the season. 
  • If you love gluten-free baking like me and enjoy this gf zucchini bread, be sure to check out my Gluten-Free Pumpkin Bread and Gluten Free Apple Muffins. 
  • This makes a great breakfast, dessert or snack. You can eat it warm or cold too! Kids tend to love this treat as an after school snack. 
  • This recipe is naturally paleo, gluten free, dairy free, Whole30, soy free, vegan, grain free and refined sugar free. 
  • This homemade bread freezes so well. I love to make a bunch of batches in the summer and eat it all winter long, too!
  • If you are local to Pittsburgh, check out my weekly meal prep menu. Take the hassle of baking off your hands, and deliver treats like this one right to your door. 

Recipe Ingredients

Homemade zucchini bread ingredients laid out on the counter in glass bowls.
  • Almond flour, Tapioca flour, Coconut flour- These combinations of flours work so well together. I like making my own gluten-free flour blend. The store-bought ones tend to have binders in them and gums which tend to upset my stomach. I like Bob’s Red Mill as my go to flour brand. 
  • Baking soda & apple cider vinegar- Work together to make the bread rise. 
  • Cinnamon & salt– Enhances all the flavors. If you are not a cinnamon person, you can skip it!
  • Eggs– Binds all the ingredients together. 
  • Sea salt-This compliments the sweetness in this recipe!
  • Applesauce– The key to a moist bread. Baking with applesauce also adds fiber and reduces calories. 
  • Maple syrup- One of my favorite sweeteners. Make sure to use a pure maple syrup. Many brands have all kinds of additives. I always recommend Costco’s Kirkland brand. 
  • Shredded Zucchini- Adds wonderful texture and moistness to a bread! The fresh zucchini helps bulk up the bread, with an added boost of nutrition. Make sure as you shred your zucchini you squeeze out any extra water with paper towels and your hands to prevent your bread from becoming overly moist. You can squeeze out any extra water with a paper towel. I like using large zucchini I can find for baking. I have found they have less water in them. 
  • Avocado oil spray-To spray the loaf pan with to prevent the bread from sticking. You will want to make sure you have a greased loaf pan prior to adding the bread to the pan. 

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

Recipe Substitutions and Variations

  • Avocado oil spray-You can also use any kind of cooking oil spray. I also like olive oil or melted coconut oil. I try to avoid vegetable oil cooking spray or canola oil because it is not the best for you.
  • Gluten-free flour-Not all flour blends are created equally. It is important to not substitute any of the flours here for other gluten free flours. While I sometimes use brown rice flour, it will not work for this recipe.   
  • Chocolate zucchini bread-If you like chocolate like me, I love adding chocolate chips to this recipe. I always add the chocolate on top half into baking the loaf way rather than mixing them into the batter so the chocolate chips do not sink all to the bottom. 

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

How To Make Gluten Free Zucchini Bread

Almond flour, tapioca flour, coconut flour, cinnamon and salt in a bowl.
Step #1: Preheat the oven to 350 degrees F. Now, mix all of the dry ingredients together.
Zucchini, eggs, and applesauce in a large glass bowl.
Step 2: Next, In a separate bowl, add eggs, applesauce, maple syrup, and apple cider vinegar. Whisk together. Then, add grated ginger and stir. Squeeze excess water out of zucchini prior to adding it to the bowl. 
Wet and dry zucchini bread ingredients mixed together in a large bow.
Step #3: Mix the wet and dry ingredients together in a bowl until well mixed throughout.
Zucchini bread in a silicone loaf pan.
Step #4: Lastly, spray a silicone bread pan with avocado spray oil and add the bread to the pan. Bake for 50-55 minutes or until you can stick a toothpick in the middle and it comes out clean.

GF Zucchini Bread FAQs

Can you taste the zucchini in the zucchini bread?

Barely. The ingredients work together SO well, so any zucchini flavor that you do taste, is complemented by maple syrup and cinnamon. 

How should this recipe be stored?

In the refrigerator, in an airtight container. It will last for up to 1 week. 

What kind of bread pan do you use?

I LOVE using silicone molds. Totally mess free, which makes for easy clean-up!

Can you freeze zucchini bread?

Yes! Allow the bread to completely cool then wrap it in cling wrap to ensure no air gets in. You can store in the freezer for up to 2 months. 

How do you grate zucchini?

To grate the zucchini, use a cheese grater, a box grater, or a ginger zester and zest and grate. Be sure not to zest or grate too fast to prevent yourself from cutting your fingers.

Zucchini bread on a platter with chocolate chips.

Bakers Tips

  • Tip #1: Use a paper towel to squeeze/ pat the excess water out of the zucchini, once it is grated.
  • Tip #2: If you prefer your zucchini bread to be sweeter, add an extra 1-2 tablespoons of maple syrup.
Stacked up zucchini bread on a plate.

Other Gluten Free Summer Desserts You Will Love

 

Do you want to live a healthier lifestyle? Be sure to check out my go-to anti-inflammatory swap guide!

Download my free guide.
stacked up zucchini bread

Gluten Free Zucchini Bread

Course Bread, Breakfast, Snack
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Author Allianna Moximchalk
136kcal
Cost $12
Print Recipe Pin Recipe

Equipment

  • 2 mixing bowls
  • Silicone bread pan

Ingredients

Dry Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt

Wet Ingredients

  • 3 eggs
  • 1/2 cup applesauce
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 1/2 cups grated zucchini Using a cheese grater or ginger zester. Be sure to use a paper towel at the end to squeeze out any extra water.
  • cooking oil spray For the bread pan. I like avocado oil spray.

Instructions

  • Preheat oven to 350 degrees F. Add all dry ingredients to a mixing bowl. Mix until thoroughly combined.
  • In a separate bowl, add eggs, applesauce, maple syrup, and apple cider vinegar. Whisk together. Then, add grated zucchini and stir together. Make sure to squeeze the excess liquid out of the zucchini. Pour the wet ingredients into the dry ingredients. Stir until the batter is well mixed.
  • Pour the batter into a greased bread pan. Bake for 50-60 minutes, or until a toothpick comes out clean after sticking it in the middle.

Notes

Storage: This recipe can be stored in the fridge in an air tight container for up to 5 days. You can also freeze this recipe. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: It is based on making 12 slices of bread. 
Tips: To grate the zucchini, use a cheese grater or a ginger zester and zest and grate. Be sure not to zest or grate too fast to prevent yourself from cutting your fingers. Be sure to squeeze the zucchini at the end to remove any water from the zucchini. 
 
Delicious, moist, and flavorful homemade bread to make during the warm spring and summer months.
Serving: 1slice | Calories: 136kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 210mg | Potassium: 33mg | Fiber: 3g | Sugar: 4g | Vitamin A: 63IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Drinks

Strawberry Simple Syrup

This super easy Strawberry Simple Syrup recipe is so delicious and has become a staple in my house. The fresh strawberries combined with the raw honey makes for the best drink mixer. The fruity flavor pairs well with just about anything. This fresh strawberry syrup can be made in advance and is something you can enjoy all year long by freezing it! This fun drink is one of our favorite beverages in our house!

Strawberry simple syrup in a mason jar with a flower next to it.

If you are new here, I gave up alcohol 5 years ago and it was game changer ever since. I have so much more energy and no longer struggle with a foggy brain. Since then I have really been focused making fun mocktails like this one at home. If you like this recipe, you will want to check out my other favorite drink recipes on my blog like my Peach Mocktail, Strawberry Mocktail, Grapefruit Mocktail, Rhubarb Simple Syrup, Pineapple Margarita Mocktail and my Blood Orange Mocktail. If you are looking for another simple syrup recipe, check out my go to Regular Simple Syrup.

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Why I Love This Recipe

  • This recipe is naturally refined sugar free, paleo, gluten free, soy free, dairy free and can be made vegan if you subsitute the honey for maple syrup. 
  • You can use this simple syrup in just about anything! It tastes good by itself but it can also be mixed with things. My husband likes mixing it with lemonade to make strawberry lemonade. 
  • Mixing this with club soda makes for one of my absolute favorite drinks! 
  • This recipe requires simple ingredients. All you need is water, fresh berries and honey!
  • My homemade simple syrup is so much better than store-bought versions.
  • This is a super easy recipe to follow! It is hard to mess it up. 
  • You can use this simple syrup as a base to make a variety of cocktails or mocktails.
  • There is something about using strawberries during these warm summer months in the kitchen that makes me so happy! If you have a bunch of strawberries on hand during the peak of strawberry season like I always do,  be sure to check out the other strawberry recipes on my blog like my Gluten Free Strawberry Muffins, Strawberry Oatmeal Bars, Gluten Free Strawberry Cupcakes, and my Strawberry Mocktail. 

Simple Strawberry Syrup Recipe Ingredients

Strawberry simple syrup ingredients laid out on the counter top in bowls.
  • Fresh strawberries-Make sure they are washed, cut in half and the stems are removed. I do not suggest using frozen strawberries as they tend to have more water in them and less flavor.
  • Honey-This is my go to sweetener in this recipe. Any kind of honey will work. 
  • Filtered water-This is essential. 

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

Substitutions and Variations

  • Honey-You can substitute this with maple syrup, brown sugar or white sugar. 
  • Mint-If you want to make strawberry mojitos, add mint to the pot to give this simple syrup a mint hint of flavor. You can also add in different herbs for different flavors like fresh basil.
  • Lime-If you want to make a strawberry margarita mocktail or cocktail, add a splash of lime juice.
  • If you are really looking to jazz it up, you can add this syrup to your iced tea to make strawberry iced tea.
  • Strawberries-You can also add in other fresh fruit to the mix to make this recipe have even more flavor.

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!

Simple Steps

Strawberries, honey and water in a sauce pot.
Step #1: Place all ingredients in a medium saucepan and bring to a boil. Once the ingredients are boiling reduce the head to a simmer for 20 minutes while mixing throughout. Once the liquid is very red and the strawberries are soft, remove the sauce pot from the heat. Please note if you are using regular sugar, the sugar dissolves in the mix mixture. You should not see it once this syrup is complete.
Simple syrup straining over a strainer and a bowl with a wooden spoon.
Step #2: Now, strain the sweet syrup over a fine mesh strainer and a bowl. Allow the strawberry mixture to sit until it is room temperature. One it is room temp, you can place it in a mason jar or airtight container. 
Simple syrup cooking in a bowl.
Step #3: Allow the simple syrup to cool prior to transferring it into a glass airtight container.

Recipe Tips

  • Tip #1: Make sure not to over simmer the simple syrup! This will make for one thick syrup and it will taste somewhat burned.
  • Tip #2: Be sure to allow the syrup to completely cool prior to putting it away. If you seal it while it is hot, that could cause it to spoil.

Recipe FAQs

How long do homemade simple syrups last?

This recipe can last in the fridge for up to 1 months or months in the freezer. 

How do you serve this drinks? 

I love mixing this homemade simple syrup with equal parts water and simple syrup. You can also use club soda or sparkling water for this recipe. I like adding bits of strawberry or other fruit bits to the drink to serve along with some fresh herbs. Adding a lemon peel to the side of the cup is the perfect addition to add some color to your drink!

How can I make this into a cocktail?

If you want to make a strawberry cocktail, I suggest adding in some vodka. Vodka is the most versatile liquor. 

What kind of strainer do you use to strain the mocktail?

I love this kitchen strainer.

A mason jar with red syrup in it.

Other Drink and Mocktail Recipes You Will Love

 

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

Download your free guide.
A mason jar with red syrup inside.

Easy Strawberry Simple Syrup

Course Drinks
Cuisine American
Diet Gluten Free
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Author Allianna Moximchalk
175kcal
Cost $8
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Equipment

  • Sauce pan
  • Strainer

Ingredients

  • 8 cups strawberries Washed, stems removed and sliced in half.
  • 1 cup water
  • 1 cup honey

Instructions

  • Place all ingredients in a saucepan and bring to a boil, then reduce to a simmer for 15 minutes until the liquid is very red and the strawberries are really soft.
  • Strain the syrup over a bowl. You can throw away the strawberries or save them for yogurt or ice cream. Allow the syrup to completely cool prior to storing in the fridge.

Notes

Storage: This recipe can be stored in a mason jar in the refrigerator for up to 4 weeks. You can also freeze this syrup in the freezer for several months. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 1.5 cups of syrup.
Servings: This recipe should yield 8 servings of syrup.
Note: You can use the leftover boiled strawberries on yogurt or ice cream.
This delicious and easy Strawberry Simple Syrup is always a big hit for any occasion.
Serving: 1serving | Calories: 175kcal | Carbohydrates: 46g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 242mg | Fiber: 3g | Sugar: 42g | Vitamin A: 17IU | Vitamin C: 85mg | Calcium: 26mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!