The Round-Up of Gluten Free, Grain-Free Round-Ups!

round up of gluten free grain free round ups

round up of gluten free grain free round ups

40 Simple Whole30 Recipes from Life Made Full

40 Paleo Meals Prepped in 10 Minutes or Less from Life Made Full

15 Homemade Jello Recipes from It Takes Time

112 Grain-Free Recipes from Simple Clean Living

20+ Paleo Salad Dressing Recipes from Life Made Full

The Ultimate Gluten-Free, Dairy-Free Chocolate Dessert Round-Up from The Humbled Homemaker

80 Gluten Free Slow Cooker Recipes from Divine Health from the Inside Out

50 Grain-Free Valentine Treat Recipes from Life Made Full

125+ MORE Gluten Free Slow Cooker Recipes from Divine Health from the Inside Out

50 Favorite Gluten Free and Grain Free Desserts and Sweets for the Holidays for Gourmande and the Kitchen

25 Grain & Gluten Free Strawberry Recipes from Vintage Kids Modern World

50+ Quick Smoothie Recipes from Life Made Full

60+ Delicious Gluten Free Desserts Perfect for Entertaining from A Harmony Healing

Paleo 12 Days of Christmas from Life Made Full

A Healthi{er} Halloween Round-up from Life Made Full

 

 

Chocolate Nut Butter Bars

chocolate nut butter bars

4.8 from 4 reviews

Chocolate Nut Butter Bars
 
Prep time
Cook time
Total time
 
Light and flaky, these Chocolate Nut Butter Bars are delicious!
Author:
Serves: 12
Ingredients
  • For the crust:
  • 2.5 cups blanched almond flour
  • ¾ cup unsweetened cocoa powder
  • ½ cup pure maple syrup
  • ½ cup coconut oil, melted
  • dash of salt
  • For the topping:
  • 1 cup organic peanut butter or almond butter
  • ¼ cup coconut oil, melted
  • 1 egg
  • ⅓ cup pure maple syrup
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine all the crust ingredients in a large bowl. Spread evenly into an 8×8 glass pan with parchment paper covering the bottom.
  3. Beat together the topping ingredients and then spread evenly on top of the crust.
  4. Bake in oven for 20-25 minutes, then remove and cool for 10 minutes before placing in refrigerator to cool completely.
  5. Serve chilled for best results!

 

 

Paleo 12 Days of Christmas

12 days of christmas roundup

Grain-Free Vanilla Cupcakes with “Paleo-fied” Chocolate Frosting

DSC_0087

Oh, friends. I’m so happy to share this recipe with you. I’ve been trying to come up with a good frosting recipe for awhile now. One that didn’t use powdered sugar. I based this on a recipe from our friends over at the Paleo Baking Company. Mother of pearl, it’s amazing. These cupcakes and frosting are perfect for those times when you need a “go-to” recipe for birthdays or other special occasions! If you’re looking for a great chocolate cupcake recipe, check out my “Paleo-fied” Chocolate Cake recipe HERE. Please note: If you make these ahead of time, you need to store them in the fridge. The frosting will melt some if left out at room temperature.

Recipe: Grain-Free Vanilla Cupcakes with “Paleo-fied” Chocolate Frosting (makes about 12 cupcakes)

grain free vanilla cupcakes with paleo chocolate frosting

Cupcakes:

2 cups almond flour

1/2 cup tapioca flour or arrowroot starch

1 tsp baking soda

1/2 tsp salt

1/2 cup coconut oil, melted

3 eggs

1 TBSP pure vanilla extract

3/4 cup pure maple syrup or honey

Frosting (based off THIS recipe from the Paleo Baking Company):

2 cups coconut oil (not melted)

1/2 cup pure maple syrup or honey

1/2 cup unsweetened cocoa powder

2 TBSP full-fat, unsweetened coconut milk

dash salt

Preheat oven to 350 degrees and line a muffin tin with liners. Mix dry ingredients for cupcakes in large bowl. In a small bowl, whisk together the eggs, coconut oil, vanilla and syrup or honey. Add to dry ingredients and stir to combine. Pour into muffin tin and bake for 17-20 minutes, until golden brown and toothpick comes out clean. While those are baking, make the frosting:

In a food processor or blender, add all the frosting ingredients and process until smooth.

Remove cupcakes from oven and cool completely before frosting (I put mine in the fridge to speed up the process). Once they are frosted, eat promptly or refrigerate to keep frosting solid, as they will melt if kept at room temperature for too long. This frosting is to die for! Note: You will have extra frosting; you can either make the cupcakes into a 9×13 pan and frost it that way, and use up more frosting, or save the extra frosting for later. Or, you could just double the cupcake recipe, and you should have enough to do 2 batches of cupcakes. 

Want chocolate cupcakes: HERE you go!

Peanut Butter (or almond butter) Oatmeal Cookies

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Ok, before the Paleo Police call me out on this recipe, these really aren’t “Paleo” since they use oatmeal. However, for a grain, oatmeal works pretty well for the occasional indulgence in our house. Superman tolerates it now, so sometimes it’s nice to have something different. I hesitated on posting this since it’s not grain-free if made as suggested. But I don’t need to be an ingredient Nazi, right? I think you’re all grown ups and can handle the occasional recipe like this. Am I right? You could make these without the oatmeal, and increase the almond flour by about a 1/2 cup, and they would still probably work. However, I haven’t tried it, so I can’t guarantee the results! If you try it without the oatmeal, come back and let me know how it turned out!

Recipe: Peanut Butter (or almond butter) Oatmeal Cookies (makes about 4 dozen)

Almond butter (or peanut butter) Oatmeal Cookies

3 cups almond flour

1 tsp baking soda

1 tsp gluten-free, aluminum-free baking powder

1 tsp salt

1 cup oatmeal

1/2 cup butter or coconut oil, melted

3/4 cup almond butter or peanut butter

3/4 cup pure maple syrup

1 egg

1 tsp pure vanilla extract

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, beat together the melted butter or coconut oil, almond/peanut butter, syrup, egg and vanilla. Stir in remaining ingredients until well combined. Scoop onto baking sheet and gently press down a bit. Bake for 8-10 minutes, until golden brown, but not overdone. Let cool on wire rack for a few minutes before eating.

Grain-Free Cinnamon Rolls

cinnamon rolls

I’ve been in quite the cooking rut this past month. Not really sure why…just where I am in life, I suppose. However, my desire to create a grain-free cinnamon roll took over this week.

Sticky buns/cinnamon rolls were a staple for Christmas breakfast when I was growing up. Since going grain-free, I haven’t been able to come up with a good alternative that met my expectations. I was so pleased with the way these turned out. I didn’t come up with a frosting for them, but I know there are lots of frosting recipes (including dairy-free ones) out there. I personally thought these were divine, even without any frosting. Try drizzling a bit of pure maple syrup on top to add a little hint of syrupy sweetness!

Recipe: Grain-Free Cinnamon Rolls

Grain-Free Cinnamon Rolls

Rolls:

2.5 cups almond flour

1.5 cups tapioca or arrowroot starch

2 tsp gluten-free, aluminum-free baking powder

3/4 cup coconut sugar

2 TBSP cinnamon

3 eggs

1/4 cup coconut oil, melted

2 TBSP apple cider vinegar

Inner Cinnamon Mixture:

3 TBSP cinnamon

1/4 cup pure maple syrup

2 TBSP coconut oil, melted

Preheat oven to 350 degrees, grease a 9×13 pan with coconut oil and combine the dry ingredients in a large bowl. In a separate bowl, whisk together the eggs, and apple cider vinegar. Stir into dry ingredients, then add 1/4 cup coconut oil and stir until combined.

Place a large piece of parchment paper on your counter. Sprinkle it with almond flour and dump the dough onto it. Sprinkle the top of the dough with a bit more almond flour. Place another sheet of parchment paper on top and gently roll out until the dough is about a 1/4″ (maybe a bit more) thick (Note: if your dough is sticking, you can refrigerate it for 20-30 minutes):

In a small bowl, mix together the cinnamon mixture ingredients. Using a pastry brush, brush the mixture on the flattened dough:

*Very* carefully, use the parchment paper to roll up the cinnamon rolls, going very slowly and making sure the dough comes away from the parchment paper as it rolls. Once it is all rolled, use a piece of dental floss to cut into slices, then place in the greased pan, leaving a little space between each one. Bake for 20-25 minutes, until beginning to crisp on the outside. Let cool for a few minutes before enjoying!

Coconut Sugar Cookie Cutouts

coconut sugar cookie cutouts

If you’ve been looking for a grain-free sugar cookie cutout recipe, you have got to try these!

Recipe: Coconut Sugar Cookie Cutouts

coconut sugar cookie cutouts

1/2 cup butter, softened (you could sub coconut oil if needed, but they may be a bit more “greasy”)

3/4 cup coconut sugar

2 eggs

1 TBSP pure vanilla extract

3 cups almond flour

2 tsp gluten-free, aluminum-free baking powder

1/2 tsp salt

1/4 cup tapioca flour or arrowroot starch for when you’re working with the dough

Beat together the butter, sugar, eggs and vanilla in a small bowl. In a large bowl, mix together the dry ingredients, except for the tapioca/arrowroot starch. Stir in the wet ingredients, cover with plastic wrap and refrigerate for a couple hours to chill. After a few hours, take dough out and sprinkle a cutting board with a bit of tapioca/arrowroot, and roll out the dough to about a 1/4″ thickness. Sprinkle with a bit more starch and use desired cookie cutters for cut outs. Place onto baking sheet lined with parchment paper. Bake at 350 for about 8-9 minutes. Decorate with frosting, if desired.

Peppermint Cookies (Grain/Dairy free)

peppermint cookies

Don’t be fooled by the color of these! The coconut sugar tints them brown, but the flavor is deliciously pepperminty. A cookie treat that makes sugar plums dance in my head!

Recipe: Peppermint Cookies (makes about 30 cookies)

peppermint cookies

3/4 cup organic palm shortening or butter

3/4 cup coconut sugar

2 TBSP full-fat, unsweetened coconut milk

1 TBSP pure vanilla extract

1 egg

1.5 tsp peppermint oil or extract

2.5 cups almond flour

1/2 tsp salt

1 tsp baking soda

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Beat together the palm shortening or butter, coconut sugar, coconut milk, vanilla, egg and peppermint oil. Beat in almond flour, salt, and baking soda. Scoop rounded tablespoons onto lined baking sheet and bake for 10-11 minutes. Let cool on a wire rack for a few minutes before scarfing down!

Pumpkin Apple Muffins

pumpkin apple muffins

What two ingredients sum up fall better than pumpkin and apple? These Pumpkin Apple Muffins blend into the perfect fall treat for a cool autumn day. And there’s nothing like the amazingly radiant fall colors that grace the land this time of year.

Recipe: Pumpkin Apple Muffins (makes 12 muffins)

pumpkin apple muffins

3 cups almond flour

1/2 tsp nutmeg

1/2 tsp ground ginger

2 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

3/4 cup pure maple syrup or honey

2 eggs

1/4 cup coconut oil, melted

1 cup pumpkin puree

2 TBSP apple cider vinegar

2 cups apples (I used Granny Smith), peeled, cored and chopped

Preheat oven to 350 degrees and line a muffin tin with liners or grease with coconut oil. Combine the dry ingredients in a large bowl. In a separate bowl, whisk together the eggs, syrup or honey, and pumpkin. Add coconut oil and whisk quickly, so it doesn’t harden. Whisk in cider vinegar, then pour wet ingredients into dry and stir to combine. Stir in chopped apples. Fill muffin tins to almost full, and bake for 20-25 minutes, until a toothpick inserted comes out clean. Let cool for about 10 minutes before serving. Note: Store in fridge for best results.

Grain-Free Cinnamon Funnel Cakes

funnel cake

Oh, the fair. Carnival rides, overpriced stuffed toys, and fried, greasy foods. Nothing like it, right? Not really the place for grain-free funnel cakes, though. I’ve only tried traditional funnel cake a few times, but they burned a sweet, greasy image into my tastebuds.

 

These grain-free cinnamon funnel cakes are seriously good. They are reminiscent of the real thing, but without the nasty stuff that goes along with fair food. They were gobbled up almost as fast I could make them!

Recipe: Grain-Free Cinnamon Funnel Cakes (makes at least 12 funnel cakes)

funnel cake

2 cups almond flour

1 cup tapioca flour or arrowroot starch

2 tsp gluten free, cornstarch free baking powder

1 TBSP cinnamon

1 tsp salt

2 eggs

1/2-3/4 cup pure maple syrup or honey

1.5 cups sparkling water

1.5 quarts coconut oil

Heat oil in a large pot over medium heat until a drop of batter immediately sizzles and floats to top. While the oil is heating, mix dry ingredients in a large bowl. In a separate bowl, whisk together the eggs, syrup or honey, and sparkling water. Add to dry ingredients and stir to combine.

Once oil is ready, using a large serving spoon (the kind you would use to serve a dinner casserole or something), pour a spoonful of batter straight into the oil. Note: You could put some batter into a large Ziploc bag, cut off a corner, and “funnel” the batter out, but this was oh, so much easier, and worked just as well. Don’t swirl the batter around, just pour it into a “pile.” It will float to the top. Add another pile in, if you have room, and let cook, undisturbed, until the bottom is golden brown. Gently turn over and fry the other side, until done. Remove onto a wire rack covered with paper towels. Eat while still warm.

P.S. You could top these with powdered sugar, cinnamon sugar, or a homemade glaze if you so desire, I just avoid processed sugar and so didn’t use any.

Grain-Free Pumpkin Bread

grain free pumpkin bread

This recipe is based on my Grain-Free Bread, and was inspired by a reader! This would be great to give away during the holidays!

Recipe: Grain-Free Pumpkin Bread

3 cups almond flour

1 cup tapioca flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

2 eggs

1/2 cup pumpkin

1/4 cup honey

1/4 cup coconut oil, melted + a teaspoon or so for greasing

1/2 cup water

Preheat oven to 350 degrees and grease 2 mini loaf pans with coconut oil. In a large bowl, combine all the dry ingredients. In a separate bowl, whisk together the eggs, pumpkin, water, honey and oil. Pour into dry ingredients and stir until combined (it will be the consistency of cookie dough). Press evenly into the loaf pan and bake for 25-30 minutes, or until golden brown and a knife comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely before slicing.

Can you tell a kid took this pic?? =)

Grain Free Cinnamon Coffee Cake

coffee cake

Be careful with this one–it’s delicious!

Recipe: Grain Free Cinnamon Coffee Cake

5 cups almond flour

1/2 tsp salt

1 tsp baking soda

1 TBSP cinnamon

3 eggs

1 cup refrigerated, canned coconut milk (make sure it’s stirred up)

1 cup pure maple syrup

For the swirl:

3 TBSP cinnamon

5 TBSP pure maple syrup

3 TBSP coconut oil

Preheat oven to 350 degrees and grease a 9 x 13 pan with coconut oil. In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, coconut milk and 1 cup maple syrup. Add to dry ingredients and stir until combined. Pour into greased pan (it will be thick and may need to be “spread” into the pan). In a small bowl, heat together the cinnamon, maple syrup and coconut oil until warm. Spoon over cake mixture and then take a butter knife and “swirl” the swirl mixture through the cake (going in a up-and-down motion). Bake in oven for 25-30 minutes, or until toothpick inserted comes out clean. Let cool for 10 minutes before serving.

Chocolate Chip Chestnut Cookies

chocolate chip chestnut cookies

A friend of mine gave me a bag of chestnut flour, and I was so excited to try it out! I have never cooked with chestnut flour before, and I wasn’t sure what to expect. The flavor was nutty and I actually liked the texture better than almond flour. If you’re a bit adventurous and are willing to try new tastes, I say give it a go!

Recipe: Chocolate Chip Chestnut Cookies (makes about 2 dozen cookies)

1.5 cups chestnut flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup pure maple syrup or honey

1/4 cup coconut oil

1 tsp vanilla

1 egg

1 cup soy-free, dairy-free chocolate chips

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, sift together the chestnut flour, baking soda, salt and cinnamon. In a separate bowl, whisk together the syrup (or honey), coconut oil, vanilla and egg. Add to dry ingredients, then stir in chocolate chips. Scoop onto baking sheet and bake for 8-10 minutes, until golden brown. Let cool on baking sheet for 2 minutes before removing to wire rack to cool.

Coconut Chocolate No-Bake Macaroons

coconut chocolate no bake macaroons

These are so delicious! I wanted something quick and simple to make that didn’t involve the oven, and these fit the bill. Make sure you store them in the fridge to keep their firmness.

P.S. These were pretty sweet–you could probably cut back the maple syrup a bit if you’re sensitive to sweet stuff.

Recipe: Coconut Chocolate No-Bake Macaroons

Please click HERE for the recipe!

Salted Cinnamon Walnuts

salted cinnamon walnuts

These are a perfect crunchy snack that carry a hint of cinnamon and sweetness. I would call it a savory snack, though. I bet it would taste great with pecans, too!

Recipe: Salted Cinnamon Walnuts

3 cups walnuts

2 TBSP coconut oil, melted

1 TBSP honey or pure maple syrup

3/4 tsp salt

1.5 tsp cinnamon

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Combine all ingredients in a bowl and stir until walnuts are well-coated. Pour into a single layer on the baking sheet and bake for about 8-9 minutes, until starting to turn a golden brown (be careful not to overcook). Let cool for 5-10 minutes on the baking sheet before eating.

Chocolate Cashew Caramel Bars

chocolate cashew caramel bars watermark

Recipe: Chocolate Cashew Caramel Bars

1/2 cup butter or coconut oil

1/2 cup pure maple syrup

1/2 cup full-fat, unsweetened coconut milk

dash of salt

3 cups cashews (I buy them from Costco, and they are salted)

1-2 TBSP coconut oil, melted

3/4 cup dairy-free, soy-free chocolate chips (optional, but highly recommended!)

In a small saucepan, heat the butter (or coconut oil), syrup, coconut milk and salt over medium heat. Place a candy thermometer in and heat until about 230 degrees. Note: If you don’t have a candy thermometer, you can just boil until the mixture has thickened and looks like caramel: 

 

 

While that is boiling (it’ll take a good 15-20 minutes), place the cashews into a food processor and process until it resembles flour:

Add one tablespoon of the melted coconut oil and process for about 20 seconds. The mixture should be kind of stuck together, with the ability to be pressed down and still hold together. If not, add the other tablespoon of coconut oil and process again. Pour into an 8×8 pan and press down with a spatula until firm. Spread the caramel over the cashews and place in fridge for about 20 minutes. Melt the chocolate chips, and a teaspoon of coconut oil and stir. Pour over the cashew/caramel mixture and spread evenly. Place back in fridge for another 30-40 minutes, or until chocolate hardens. Cut into small squares and enjoy!