These Gluten Free Graham Crackers are simple to prepare and made with good-for-you ingredients. They can be eaten on their own, served with a fruit salad or crushed up and used as a graham cracker crumb crust! They’re gluten-free, refined sugar free and made in 1 bowl!
Gluten Free Graham Cracker Recipe
If you are thinking that all graham crackers are created equal, then we’re here to tell you that you need to try these homemade Gluten Free Graham Crackers and you’ll know they aren’t! Homemade always beats out store-bought, but often times homemade snack recipes can feel complicated. These graham crackers are the exception! They’re made in 1 bowl, with a handful of ingredients and are a delicious and nutrient-dense alternative to store-bought. They are sweetened just right, and have a nuanced flavor thanks to the addition of flax seed and coconut sugar.
They would be a fun baking project to bake with the kids as well! And the resulting cracker can be eaten on its own, used in a dip or ground up and used as a graham cracker crust. What do you think, ready to make them?!
Tips on Making Gluten Free Graham Crackers
This dough is pretty easy to work with and roll out, but here are a few tips to make sure you are successful!
Add the butter to the dry ingredients and using your hands rub the butter into the mix until it is completely combined, with no visible pieces of butter remaining. Add the beaten egg to the dough and mix together until completely combined.
Place the ball of dough in the center of the lined baking sheet and cover with a second piece of parchment paper. Using a rolling pine, roll out the dough into a rectangle that’s approximatly ⅛” - 1/16” inch thick.
Using a pizza cutter, slice the dough into squares. If you end up with leftover scraps of dough, gather them up and repeat steps 3 and 4.
Sprinkle the dough with the remaining sugar and cinnamon.
Bake for 15-20 minutes, until golden brown and crispy.
Store crackers in an air tight bag or container for up to 3 days.
Want to make a gluten-free graham cracker crust? Grind these up! Check out this post for how to put it together.
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This Gluten Free Strawberry Shortcake recipe is a must make during the summer! With buttery drop biscuits as it’s base, the macerated strawberries are topped with a delicious dairy free coconut whipped cream and make the easiest end to a summer meal. They’ll be loved by all, and nobody will know (or care) it’s gluten free!
Gluten Free Strawberry Shortcake Recipe
There might be no better dessert out there than a classic Strawberry Shortcake during those hot summer months! While there may be some controversy whether or not Strawberry Shortcakes should be made with a cake or with a biscuit, after trying this gluten free version, you’ll be hooked on the biscuit. This version tops the lightly macerate berries with a dairy-free coconut whipped cream and it’s just so perfect.
How do you make it?
There are three steps to making this gluten free Strawberry Shortcake recipe.
Make the biscuits! This recipe uses the beloved LCK drop biscuit recipe as the shortcake. You can check out this post for more information and helpful hints on this recipe! They can be made up to 1 day head of time.
Macerate the strawberries. This may sound complicated but it’s not! To macerate strawberries you add in a touch of honey and let it sit at room temperature until the delicious strawberry liquid has started to release.
Make the coconut whipped cream. Using an electric mixer, whip the coconut cream until light and fluffy. Add in powdered sugar or honey and whip a bit more and then you’ll have luxurious coconut whipped cream!
Tips for Making Coconut Whipped Cream
Our best piece of advice for making coconut whipped cream is to make sure the coconut milk is cold! Leave it in the refrigerator for at least 24 hours to make sure that the cream (or fat) separates completely from the light coconut milk. Then when you are whipping make sure to only scoop the solid cream into the bowl, and leave behind any trace of the milk. It won’t be quite as thick as whipped cream made with dairy, but the luxurious taste more than makes up for it.
We’ve given options for using organic powdered sugar or honey. The powdered sugar gives the cream a better texture and more stability, so we recommend that over the honey. But if you’re avoiding refined sugar, the honey will work fine to sweeten it.
Don’t make the coconut cream too far in advance, and no more than 4 hours before you plan to serve.
Make Ahead Instructions
The simplicity of this dessert is one of the reasons this dessert is so beloved, but there are a few components needed before assembling. To make it easy, make the biscuits up to 1 day ahead of time. The whipped cream and the berries can be made up to 4 hours ahead of time, and chilled in the refrigerator until ready to serve.
You cannot assemble this dish until right when you are ready to serve.
If you like this clean eating strawberry dessert, check out these other recipes:
Make the shortcake: Make the biscuit dough according to these instructions. Divide into 6 portions and bake for 15 minutes, or until slightly puffed up in the center and golden brown on the bottom. Let cool completely (can be made up to 1 day ahead).
Macerate the berries: In a medium bowl combine strawberries, honey, lemon juice and vanilla extract. Let sit for at least 30 minutes, or until the strawberries have softened and released their juices.
Whip the cream: Add the coconut cream to a bowl of an electric mixer, taking care not to add any of the thin coconut milk. Whip the cold coconut cream until light and fluffy, about 2 minutes. Add the vanilla and powdered sugar and whip for an additional minute.
To serve: Cut the biscuit in half, top with a scoop of macerated berries, juice and a dollop of whipped cream and serve immediately.
You can substitute lactose free ghee for the butter in the biscuits
If you wanted to avoid refined sugars completely, you can substitute honey for the powdered sugar, but the coconut cream will be a bit thin.
This recipe was originally published in May 2015, but updated with new pictures and a change to the recipe. Previously the biscuits were made with 1 cup of flour, but we've updated it to be more accurate when weighing ingredients. See post for more detail.
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These light and fluffy Gluten Free Biscuits come together quickly and are made using a mix of almond flour and coconut flour. They can be made in under 30 minutes, and are perfect on their own or in any recipe that require biscuits!
Gluten Free Biscuit Recipe
These classic Gluten Free Biscuits are so beloved here at Lexi’s Clean Kitchen. We decided it was time to give them their own post dedicated to making this recipe successfully. While we are partial to eating these biscuits on their own, they are also equally great as a shortcake, a cobbler, on top of a soup or made with pumpkin!
Tapioca flour or arrowroot powder
Fine sea salt
Butter or Ghee
How the Recipe Has Evolved
This recipe was originally developed in 2014, evolving from a pumpkin biscuit recipe. They’ve been made by hundreds of LCK readers, and countless times in the LCK test kitchen and are tried and true. But in 2019, after we started regularly using a scale to measure our baking flours, we noticed that the biscuits were baking up flatter then usual. It was at this point we discovered how important it was to use a baking scale. But additionally, we discovered that more often than not, when we measure paleo flours in a standard cup measurement, we actually overmeasure it. Which means that when the recipe was developed, we were actually measuring out 1-1/4 cup of flour, instead of just 1 cup of flour. Because of this we have updated this classic recipe to note that if the flour is measured correctly you’ll actually need 1-1/4 cup almond flour (or 120 grams) instead of 1 cup (96 grams).
How to Make These Gluten Free Biscuits
Whisk together the dry ingredients.
Rub the butter into the dry mix until it is completely combined.
In a separate bowl whisk together the applesauce and the egg and add it to the flour mixture.
Drop biscuits on a sheet tray and bake!
The biscuits are best eaten the day they are made, but you can store them for a few days in the refrigerator and they’ll reheat nicely in a toaster oven! The biscuits are more delicate when they are warm so give them a few minutes to cool after they are toasted up before handling.
Recipes Using these Biscuits
As this is such a classic LCK recipe, there are many recipes that use this biscuit dough. Check out:
Add the butter to the dry ingredients and using your hands rub the butter into the mix until it is completely combined, with no visible pieces of butter remaining.
In a separate bowl whisk together the applesauce and the egg. Pour it into the butter and flour mixture and combine until a smooth dough forms.
Scoop a scant 1/4 cup dough on prepared baking sheet at least 2" apart, repeat with remaining dough to make 6 biscuits. Bake until light golden, about 15 minutes.
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These bright and cheerful Gluten Free Lemon Bars are the perfect summertime treat! They’re creamy and delicious, and best-of-all, so easy to make. Bring them along to your next pot luck or BBQ and everyone will be thanking you!
Gluten Free Lemon Bar Recipe
Lemon bars are one of my staple Summer desserts and I can’t wait for you to try this gluten-free version! The perfect balance of tart lemon, buttery crust, and just the right amount of sweetness. It took us a few tries to perfect this recipe, but man was it WORTH IT! These lemon bars are bursting with lemon goodness and the crust compliments the lemon curd so perfectly. No one will be able to tell these are grain and gluten-free! They will be the hit of your summer BBQs!
How do you make gluten free lemon bars?
There are three basic steps to making these easy lemon bars:
Assemble the crust. It’s super easy and all mixed up in on bowl. Pat it into the pan and bake it.
Next make the lemon curd. All the ingredients are mixed in a pot, heated until thick and then strained out. You’ll whisk in butter to make it smooth and creamy.
Next you pour the lemon curd into the baked crust and back in the oven it goes for a bit longer!
Lastly, you let the whole thing cool before slicing and serving. Optionally you can dust with powdered sugar to make it just a bit more pretty! But that’s not essential as these are already sweet enough.
Other Lemon Curd Uses:
This lemon curd filing is amazing and you can use it for other recipes as well.
It makes the perfect filling for cupcakes, like the ones in my cookbook!
Place lemon curd ingredients, except for the butter, in a small saucepan.
Over low heat, whisk the lemon curd until it becomes thick enough to coat the back of a spoon and take off heat. This process should take around 8-10 minutes.
Using a fine mesh strainer, strain the lemon curd into a medium mixing bowl. Add in the butter and stir well until melted.
Pour lemon curd over the crust. Bake for an additional 10-15 minutes. Set aside, let cool completely, cover, and store in the refrigerator for at least 3 hours to set.
Top with powdered sugar, slice, and devour!
*Store in the refrigerator.
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These gluten-free cherry pie bars have all the deliciousness of a cherry pie without the time needed to actually making one! It uses nutrient-dense almond flour to make the crust and the crumble on top and is packed with fresh cherry flavor. These bars are gluten-free, dairy-free friendly, and the ultimate summer dessert!
Gluten-Free Cherry Pie Bars
There is nothing better than an awesome summer dessert that is easy-to-make and made healthier using simple wholesome ingredients. These gluten-free cherry pie bars are just so delicious and so quick to put together! The crust is made out of almond flour and the filling is jam-packed with cherries that are sweetened just the right amount.
We use the same mixture for the crust as well as the crumble topping, and precook the cherry filling on the stove top so that it’s just the right texture with minimal baking time!
Let’s talk cherries
We tested this with two different types of cherries: fresh sour cherries and frozen sweet cherries. They do result in slightly different flavors and textures but both are equally delicious. The fresh cherries are of course, a bit less sweet and have a firmer texture. The frozen cherries are sweeter and are a bit more juicy. The photographs shown in this article are the frozen sweet cherries and they have a darker color, but the video features fresh cherries. You can use whatever is available to you whether it be fresh or frozen cherries.
Preheat oven to 350ºF and line an 8x8 baking dish with a parchment paper sling.
In a large bowl add almond flour, tapioca, coconut oil (or butter), maple syrup, vanilla and sea salt and mix well until it turns into large crumbles. Place ⅔ of the mixture into the bottom of the prepared pan and press down evenly.
Bake in the preheated oven for 10 minutes. Set aside.
Meanwhile make cherry filling: in a medium saucepan add cherries, maple sugar, arrowroot and vanilla and mix well. Cook on medium heat, stirring often, until filling becomes thick, about 5 minutes.
Pour cherry mixture into parbaked crust and sprinkle the remaining crumble mixture on top and bake for 20 minutes.
Let cool completely before cutting.
Store in refrigerator.
Do not substitute the maple syrup in the crust/topping with another sweetener, it will alter the recipe.
You can substitute the maple sugar in the cherry mixture for coconut sugar if you wish.
You can use frozen cherries here if you don't have fresh.
Recipe and photos updated 5/16/19
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If you like buttery, chewy and dense blondies that are speckled full of sprinkles and also happened to be gluten-free with a dairy-free paleo option, then you are going to love these Funfetti Gluten Free Blondies! They’re so ridiculously tasty, and come to you today to celebrate Lexi’s Clean Kitchen turning 6 years old this month!
Funfetti Gluten Free Blondie Bar Recipe
Lexi’s Clean Kitchen just turned SIX. Where has the time gone? Six years of recipes, cleaner living, healing journeys together, and so much more. Remember when I quit my teaching job? Or when I shared this epic birthday cake to celebrate 5 years? To say I’m grateful for our amazing community is an understatement. So let’s celebrate! These Funfetti Blondies are the perfect treat to celebrate any occasion, but especially LCK’s 6th birthday! They’re pretty easy to make and are SO, SO, SO GOOD!
Here’s what you need to make them:
Butter or coconut oil
Sprinkles (see below for the brands we recommend)
A note about sprinkles
We stay away from artificially dyed sprinkles at all cost. Lucky for us there are so many good brands out there for naturally dyed sprinkles derived from fruits, vegetables and herbs. And for a true funfetti look try to avoid sanding sugars or nonpereils, the best kind of sprinkles here are the classics.
Here is a list of some of the ones we’ve tried and liked:
Let’s Do Organic: This one will add some color to the blondies but are similar to nonpareils. We’ve added this to the list because this brand can be purchased at a few natural grocery stores and Whole Foods and might be easier to find, though these would be our last choice.
If you like this birthday inspired recipe, check out these others:
Fold in the sprinkles and place better into the prepared pan. The batter will be thick. Using an spatula press the batter down evenly into the pan and smooth over the top. Add more sprinkles to the top of the batter.
Bake for 18-20 minutes, or until the blondies have puffed up throughout.
Remove from oven and let cool slightly. Remove the blondies from the pan and let cool on a rack.
Cut into 9 portions and enjoy.
Store in the refrigerator or freezer.
You can substitute coconut sugar if you cannot get maple sugar but it will change the color of the blondies and make them darker.
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