Grain Free Peach Cobbler

Grain Free Peach Cobbler

Peach cobbler free of gluten, grains, dairy and sugar…need I say more?  I promise you this healthified dessert is packed with peachy, nutty flavor without compromising your healthy lifestyle!  You may sub in another seasonal fruit if peaches aren’t local or in season for you.

GLUTEN FREEDAIRY FREEPALEOSUGAR FREEVEGANEGG FREE

What you need:

For the peach layer:

  • 4-5 peaches-peeled, pitted and sliced (make sure they are juicy and ripe)
  • 1/2 tsp cinnamon
  • 2-3 droppers liquid stevia
  • 1 T unsweetened coconut flakes
  • 1/2 tsp arrowroot powder or tapioca starch

For the cobbler layer:

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot powder or tapioca starch
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 1/2 cup unsweetened coconut or almond milk
  • 1/4 cup melted coconut oil
  • 1/2 tsp vanilla extract
  • 1/3 cup chopped walnuts, reserve a few for topping

How you do it:

  1. Preheat oven to 375°
  2. Grease a 9 inch skillet or pie pan with coconut oil
  3. Combine all peach layer ingredients in a bowl and pour into baking dish
  4. In another bowl combine all cobbler layer ingredients
  5. Scoop large spoonfuls over the peach mixture; top with a few more chopped walnuts
  6. Bake for 25 minutes or until bubbly
  7. Serve warm with coconut milk ice cream or homemade coconut whipped cream

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Cacao Mint Chip Balls

Cacao Mint Chip Balls

If you have a crazy sweet tooth but like to find tasty treats with health benefits-this recipe is yours to savor!  Super simple and easily interchangeable ingredients is the name of the game here. You can use any type of raw nuts and seeds and sub the coconut butter for coconut oil or another fat of choice.  These are loaded with healthy plant based fats, antioxidants from the cacao, and naturally sweetened with a small portion of dates.  For those of you who deal with regular gas, distention and bloating the fresh mint is a natural stomach soother and digestive relief aid.

GLUTEN FREEDAIRY FREESUGAR FREEPALEOWHOLE 30

What you need:

  • 1.5 cup raw nuts/seeds (I used a mix of organic walnuts, cashews and sunflower seeds)
  • 2 dates (soaked for 5-10 min in hot water to soften, depitted)
  • 2 T cacao powder
  • 1 T each flax seed, chia seed, maca powder
  • 1/4 cup melted coconut butter
  • 2 scoops collagen peptides
  • 3-4 T unsweetened vanilla almond milk
  • 1 handful of fresh mint or 1-2 tsp peppermint extract
  • Optional: 1/2 cup cacao nibs or mini dark chocolate chips

How you do it:

  1. Combine all ingredients (except cacao nibs/chips) into a food processor and mix to combine all into a thick tough
  2. Fold in cacao nibs or chips
  3. Roll into balls and freeze; Can store up to a week in the fridge or much longer frozen!

Makes about 10-12 balls

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Blueberry Peach Breakfast Bars

Blueberry Peach Breakfast Bars

These bad boys are free of any added sugar whatsoever and this recipe features my fav grain free & gut friendly flour alternative of the moment-tigernut flour! Learn more about this nutty tasting, lightly sweet, fiber-rich root vegetable here. You can absolutely sub any fruit you like and make this a healthy dessert vs. a breakfast by adding a spoonful of coconut whipped cream or coconut milk icecream! Are you strict Autoimmune Paleo (AIP)? Sub a gelatin egg (see below) for the regular egg and leave out the flax and nut topping-add coconut flakes instead 🙂

GLUTEN FREE
GrainFree
AIP
EGG FREE
PALEO
WHOLE 30

What you need:

  • 1 and 1/4 cup tigernut flour-sifted!
  • pinch of pink salt
  • 1/2 tsp baking soda
  • heavy dash of cinnamon
  • 1/4 cup melted coconut oil
  • 1/4 cup + 1/8 cup full fat coconut milk (canned)
  • 1 tsp vanilla extract
  • 1/2 tsp raw apple cider vinegar
  • 1 pastured egg (room temp)
    • OR 1 gelatin egg-(1 T grass fed gelatin with 1 T lukewarm water until gelatin is wet; pour in 2 T hot boiling water and whisk vigorously until it thickens)
  • 1.5 T ground flaxseed (flaxmeal)
  • 1 small peach (chopped)
  • 1/4-1/3 cup blueberries
  • 2-3 T chopped pecans (optional)-leave out for strict AIP

How you do it:

  1. Preheat oven to 375, line 8×8 with parchment paper or grease well with coconut oil
  2. Combine dry ingredients
  3. Combine coconut oil. coconut milk, vanilla
  4. Whisk apple cider vinegar into wet ingredients, whisk in egg until well combined
  5. Add wet to dry until combined
  6. Pour into baking dish and top with fruit, press down lightly to make sure fruit is in the batter
  7. Top with chopped nuts
  8. Bake for 40-45 min or until edges look golden + knife comes out clean -should appear soft in texture like a muffin/scone
  9. Let cool & slice

Makes 9-12 bars depending on how you slice ’em

Store in the fridge for 2-3 days or freeze!

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Salted Chocolate Chip Walnut Cookies

Salted Chocolate Chip Walnut Cookies

These cookies are what I call Pegan=paleo and vegan!  It can be tough to find a recipe (that actually tastes good) that is devoid of gluten, dairy AND eggs but this one is a winner!!  I tweaked the sugar to be as low as possible but you may be able to alternatively sub a small amount of monk or stevia sweeteners if you prefer.  Also-I’ve included my recipe for making a flax egg as well-this is an easy egg substitute for baking recipes for those who don’t do well with eggs.  Enjoy!

GLUTEN FREEDAIRY FREEEGG FREEGrainFreePALEO

What you need for cookies:

  • 1 flax egg (see recipe below)
  • 1/4 cup softened (not melty) coconut oil
  • 1/4 cup cashew butter
  • 3 T maple syrup
  • 2 T coconut sugar
  • 2 tsp vanilla extract
  • 1 and 1/4 cup blanched almond flour
  • 1/4 cup tapioca starch
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup chopped walnuts
  • 1/2 cup dark chocolate chips

For Flax egg

  • 1 T ground flax
  • 2.5 T warm water

How you do it:

To make Flax Egg: Whisk ground flax + warm water in a small bowl, let sit for 10-15 minutes

  1. Preheat oven to 350S
  2. Sift (you can just use a whisk) together almond flour, tapioca starch, baking soda and salt
  3. In another bowl blend together nut butter, coconut oil, maple syrup, coconut sugar and vanilla until smooth
  4. Add flax egg into wet mix
  5. Add flour to wet mixture and mix just until a dough forms
  6. Fold in chopped walnuts and chocolate chips
  7. Chill mix in the fridge for 15 minutes
  8. Line a baking sheet with parchment and preheat oven to 350
  9. Scoop onto baking sheet and flatten tops slightly
  10. Bake 13-15 minutes until just turning golden brown (should still look a little soft)
  11. Remove from oven and cool on baking sheet before serving, sprinkle with a touch of salt
  12. Serve with steamed almond milk 🙂

Makes roughly a dozen cookies

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Vanilla Sea Salt Cashew Butter

Vanilla Sea Salt Cashew Butter

THIS. STUFF. IS. SO. GOOD.

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Why it took me so long to DIY my own cashew butter is beyond me.  This was oh so simple and tastier than any store-bought brand I’ve ever had!  Be patient with your food processor though…it does take time and the creaminess will come, I promise 🙂  

GLUTEN FREEDAIRY FREEGrainFreeEGG FREEKetoPALEOWHOLE 30VEGANSUGAR FREE

What you need:

  • 1 cup raw organic cashews

  • 1 tsp vanilla extract

  • ~1/2 tsp himalayan pink sea salt

  • optional: cinnamon, pumpkin pie spice, pinch of cayenne

How you do it:

Combine all ingredients in a food processor and blend until creamy. This will take time people, be patient! Depending on how powerful your gadget it may go for 15ish min but it will happen!  I used a NINJA food processor and it took about 7-8 minutes (I stopped it intermittently to scrape down the sides).

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Store in a glass container in the fridge for 1-2 months- if you don’t eat it all first 🙂

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