Kid-Friendly Spinach Pancakes

Looking for a healthy and fun breakfast idea? These Spinach Pancakes are kid-approved and so delicious! They’re made healthier using gluten-free flours, but nobody will know it! They’re fluffy and cook up perfectly!

A plate full of spinach pancakes that are bright green.Healthy Spinach Pancakes

St Patrick’s Day is around the corner and whether you have Irish roots or not, it’s all about all things GREEN. I love celebrating holidays, big and small, and adding these healthy Spinach Pancakes into the breakfast rotation this time of year is a fun way to celebrate! These are the best fluffy paleo and gluten-free pancakes, made green with a hidden veggie! Spinach is blended into my classic pancake batter, but you wouldn’t be able to tell. They’re so delicious! Now let’s nourish your family with a festive breakfast packed with good-for-you ingredients!

A blender with green pancake batter from spinach.Ingredients Needed:

A stack of spinach pancakes with maple syrup being drizzled over the top.How to Make Green Pancakes

It couldn’t be easier to make these pancakes: add all ingredients to a blender and blend until smooth! Then cook in your favorite skillet, making sure add in chocolate chips to the batter while cooking. Serve pancakes hot with maple syrup, if desired!

Can you make them ahead of time?

Because of the spinach in the batter, the pancakes do need to be cooked immediately. However, these pancakes freeze wonderfully! Let them cool completely at room temperature, then freeze on a parchment lined baking sheet. Once frozen, you can place in a bag or storage container for longer storage, about 1-2 months. You can heat up in a toaster or microwave until warmed through.

A forkful of spinach pancakes with chocolate chips.

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If you like this breakfast recipe, check out these others:

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Kid-Friendly Spinach Pancakes

With a sweet little center filled with either jam or chocolate hazelnut spread, These Gluten Free Thumbprint cookies are a must make. These cookies have a crispy exterior with a chewy middle, are easy-to-prepare and perfect to make year round. The dough is made in 1-bowl and they are free from gluten, grains and refined sugar but still perfectly delicious.

Gluten free thumbprint cookies on a plate.Gluten Free Thumbprint Cookies

These Gluten Free Thumbprint cookies are the cutest little cookie! A perfectly textured thumbprint cookie filled with your choice of a sweet jam or Nutella middle. What we really love about this recipe is that it is truly easy to make. We simplified the steps needed to make this cookie by using just 1-bowl and a sturdy spoon to mix the dough all together. Which means you can have fresh, hot cookies on your table quickly. They don’t need to be chilled (but can be if you want to make the dough ahead of time) and don’t dirty up a lot of dishes. This is also a great recipe to make with the kids!

Here’s what you need to make them:

Making a thumbprint in cookie dough.

Filling the Thumbprint Cookies

We’ve filled these cookies with a chocolate hazelnut spread (that can either be homemade or store-bought) and strawberry jam (again, homemade or store-bought). But let your imagination run wild and use whatever you’d like to make these thumbprint cookies. It could be fun to switch it up and fill it with a sweetened almond butter, pumpkin butter or even fill it with marshmallow cream before it is set up to make marshmallow thumbprint cookies! We can’t wait to see you’re creations.

Tips for Making Gluten Free Thumbprint Cookies

  1. Make sure your butter is fully softened. This recipe requires the butter to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter can easily be mixed into this almond flour dough, with no chunks of butter remaining.
  2. Use a study spoon and a bit of muscle.We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
  3. Double indents! You’ll need to make an indent before the cookie is baked, and after. The cookies puff and spread slightly when baking, so when they come out of the oven, carefully use a teaspoon sized measuring spoon and press gently in the well to reform it.

Gluten free thumbprint cookies filled with Nutella and jam.

Storing Gluten Free Dough and Baked Cookies

The cookie dough can be made up to 3 days ahead of time. The dough can be frozen if desired, but portion them out and make the indentation before freezing.

As with any of our gluten-free cookie recipes, these are best eaten on the first or second day they are made. On day 1, the outside is crisp in the middle is soft and chewy. The cookies can be stored in a bag or container at room temperature for up to 2 days, but they soften as time goes on.

Gluten free thumbprint cookie recipe.

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Gluten Free Thumbprint Cookies

These Gluten Free Snickerdoodles are a MUST MAKE recipe. These chewy little cookies are spiced just right, easy-to-prepare and perfect for the holidays, or year round. The dough is made in 1-bowl, then rolled in a cinnamon and sugar mixture. They are free from gluten, grains and refined sugar but still perfectly delicious.

Gluten free snickerdoodle recipeGluten Free Snickerdoodle Recipe

Our best recipe for Gluten Free Snickerdoodles coming just in time for holiday baking season! These soft and chewy cookies have a nice cinnamon flavor and the perfect texture. Better yet, they’re simple to prepare using a handful of ingredients and a bowl and spoon. Which means you can have fresh, hot cookies on your table quickly. This is also a great recipe to make with the kids for the holiday baking season.

A bite of gluten free snickerdoodle cookies

Ingredients for Gluten Free Snickerdoodles

Tips and Tricks for Making Gluten Free Snickerdoodles

  1. Make sure your butter is fully softened. This recipe requires the butter to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter will easily be mixed into this almond flour dough, with no chunks of butter remaining.
  2. Use a study spoon and a bit of muscle.We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
  3. Use a cookie scoop. It makes even cookies. Look for a cookie scoop that measures about 1 heaped tablespoon of dough. If you scoop the dough balls bigger you may need to bake for another minute or so.
  4. Coat the dough twice! If you want that extra cinnamon crunch, coat the dough balls twice. 
  5. Make ahead of time, if needed. We tested making this dough baked right after mixing and baking after a chill in the refrigerator. Either way works, so if you need to make this dough ahead of time, you can.

Gluten free snickerdoodle cookie dough

Storing Gluten Free Sugar Cookies

These cookies are best eaten on the day they are made. However the added cream of tartar (which gives it a very slight tangy flavor) also helps keep the cookies moist. They are the most crispy on the outside on day 1, but as they are stored the texture of the cookies become softer. Store at room temperature in an air tight container for up to 3 days. The unbaked dough will keep for 2-3 days.

Gluten free snickerdoodle cookie gift box

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If you like this gluten-free recipe, check out these others:

5.0 rating
1 reviews

Gluten Free Snickerdoodles

These Gluten Free Snickerdoodle Cookies are a MUST MAKE recipe. These chewy little cookies are spiced just right, easy-to-prepare and perfect for the holidays, or year round. The dough is made in 1-bowl, then rolled in a cinnamon and sugar mixture. They are free from gluten, grains and refined sugar but still perfectly delicious.


Yields about 18 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Recipe Type: Dessert
Cuisine: Gluten-Free
Make Ahead: Easy
Author: Lexi's Clean Kitchen
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Ingredients

Directions

  1. Preheat the oven to 375º and line 2 baking sheet with parchment parchment paper.
  2. Add almond flour, tapioca flour, ¼ cup coconut sugar, coconut flour, ½ teaspoon cinnamon, baking soda, and cream of tartar to a bowl. Whisk together until combined.
  3. Add in maple syrup, egg, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter remaining.
  4. In a separate bowl, whisk together remaining ¼ cup coconut sugar and 2 teaspoons cinnamon.
  5. Roll the dough into heaping tablespoon sized balls, and then coat in cinnamon sugar mixture. Place the dough balls on baking sheet at least 2 inches apart.
  6. Bake the cookies for 10 minutes, or until set on the outside and puffed up.

Recipe Notes

  1. This dough could also be made in an electric stand mixer, following the same steps as mixing it by hand, but mixing together with a paddle until the dough just comes together.
  2. If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
  3. Let cool before picking up, as they are quite delicate when hot. 
  4. Cookie dough can be made up to 2 days ahead.

Nutrition

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Gluten Free Snickerdoodles

This Gluten Free Pecan Pie is going to be a huge hit! Made with an easy almond flour crust, it’s free of refined sugars and totally delicious. Serve at your next holiday gathering, or when you are in the mood for a little something sweet, but healthy!

Decorated Gluten Free Pecan PieGluten Free Pecan Pie

This gorgeous Healthy Pecan Pie might look difficult to make, but it’s actually quite simple. This gluten free pecan pie has a delicious gluten-free buttery crust, and every bite has that sweet, warm and gooey, pecan pie taste you’ve always loved. But this one? It’s made without any refined sugar or corn syrup, so you can feel good about serving this up. 

Ingredients for Healthy Pecan Pie

Preparing the Gluten Free Pie Dough

We are using our classic Gluten-Free Pie Crust for this recipe. If you want to read more about it, check out this post. While we typically call for chilling that pie dough before rolling it out, we found it easier for this pie to pat it into the tart pan right after making it.

Expect the dough to be soft like playdough. It is easiest to scrape it out of the food processor with a rubber spatula and then place it on a lightly tapioca dusted work surface. To prevent it from sticking to your hands, have a bowl of extra tapioca flour near by that you can dust on your hands and the dough to prevent it from sticking to you since it is soft.

How to Decorate the Top of the Pie

The recipe calls for pouring in the chopped pecan pie filling and then decorating the top of the pie with additional whole pecans.Traditionally pecans are covering the filling below. However,  you can garnish the pie whichever way you’d like. Get creative! We choose to lay the pecans in a circle around the edges of the pie, but leave the middle with the exposed filling.

Can you make this Gluten Free Pecan Pie ahead of time?

Pies are perfect to break down into steps to make the whole process easier. The dough for this pie can be made up to two days ahead of time. The filling must be made right before you are ready to bake. But the whole pie can be baked up to two days ahead of time. Cover and keep at room temperature until ready to serve. 

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Watch the video:


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Gluten Free Pecan Pie

If you are looking for fudgy, chewy and and ridiculously chocolate-y Paleo Brownies than this is the recipe for you! These healthy gluten free brownies are made with almond flour, they’re grain-free, optionally dairy-free and simple to make. 

Perfect squares of paleo browniesThe Best Paleo Brownies

Everyone has their own personal preference for how they like their brownie whether it be chewy, or cakey, or dense. It can be a controversial topic! If you happen to be a person who loves chewy, dense and super fudgy brownies, then you are going to love this Paleo Brownie recipe as much as we do! 

Paleo Brownies Ingredients

Super fudgy paleo brownies stacked up

A Note on the Texture of This Paleo Brownie Batter

The batter for these paleo brownies is very thick! You might question whether or not you made a mistake or the recipe is wrong, but keep going. In order to get the batter into the pan you may have to gently push it down to into the prepared pan. Don’t worry, the brownies will puff up in the oven to look just like these in the photo.

How to Achieve a Fudgy Brownie

If you want to achieve a fudgy brownie you’ll have to pay attention to the cook time. The longer you cook this brownie the more cake-like and chewy this brownie becomes. We found the perfect time to be around 18 minutes in the oven, but depending on the heat of your oven it may be a minute or two less or a minute longer. You want the top of the brownies to be dry, but still have a little bit of give when you press in gently on the middle. If your brownies have any cracks in them, they may have been cooked too long to be fudgy. They’ll still be delicious, though! If that happens, try cooking them a little less next time.

How to Cut Perfect Squares 

  1. Use a parchment paper sling so you can easily remove the brownies in one piece.
  2. Let your paleo brownies cool close to room temperature, or place it in the refrigerator to cool down. And use a warm knife that has been run under hot water and dried to cut your brownies. 
  3. To get even pieces without using a ruler always cut down the middle! Make your first cut directly down the middle. Then cut each half in half down the middle. This of course only works if you are looking to make an even amount of slices.
  4. Sometimes brownies have raised edges. If you wanted a very even appearance you could trim the edges of the baked good first. Then, save the scraps for yourself!

Gluten free and dairy free brownies stacked up with dripping ice cream on themWant to up the chocolate game?

These brownies already have a good chocolate flavor, but if you wanted to increase it, you can add chocolate chips to the top of the brownies after you’ve smoothed them over.

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5.0 rating
4 reviews

Paleo Brownies

If you are looking for fudgy, chewy and and ridiculously chocolate-y Paleo Brownies than this is the recipe for you! These healthy gluten free brownies are made with almond flour, they're grain-free, optionally dairy-free and simple to make. 


Yields 12
Prep Time
Cook Time
Total Time
Recipe Type: Dessert
Cuisine: Gluten-free, Paleo, Dairy-free
Make Ahead: Easy
Author: Lexi
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Ingredients

Directions

  1. Preheat oven to 350ºF and grease a 9" baking dish and line with a parchment paper sling.
  2. In a double boiler melt together butter, chocolate chips, and almond butter. Let cook slightly.
  3. In a large bowl coconut sugar, egg and vanilla extract and whisk together. Slowly add slightly cooled butter mixture and whisk together.
  4. Add in espresso powder, almond flour, cocoa powder, baking soda and a pinch of salt. Using a rubber spatula mix together until completely combined.
  5. Place batter into prepared pan and using your hands press down until the batter is even. Bake on the middle rack for 17-19 minutes, or until the top is dry to the touch but the middle of the brownies still are slightly soft in the middle when pushed down gently.
  6. Let cool before slicing.

Recipe Notes

  1. The batter for these paleo brownies are very thick! You might question whether or not you made a mistake or the recipe is wrong, but keep going. In order to get the batter into the pan you may have to gently push it down to into the prepared pan. Don't worry, it will puff up in the oven to look just like these in the photo.
  2. You can cut this into a serving size of 9, or up to 12.
  3. If you are avoiding dairy for a strict paleo diet, use coconut oil and dairy-free chocolate chips.
  4. Recipe originally published in 2013, and recipe updated and improved in 2019.

Nutrition

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Neat squares of paleo brownies

 

Fudgy Paleo Brownies

Looking for an easy and delicious snack idea? These healthy Eggplant Parm Bites are crunchy and crispy and seasoned just right! Like a little bite of eggplant Parm, but made healthy, gluten-free and optionally dairy-free. Serve as a snack or as an appetizer!

Tasty eggplant Parm bites on a plate with dipping sauceGluten Free Eggplant Parmesan Bites

These Gluten Free Eggplant Parmesan Bites are highly addictive! With a crispy crunchy coating made from almond flour, they are pan fried and served with your favorite marinara sauce. They’ll be loved be all! While this recipe makes enough to serve about 4-6 people, you may be left wishing you had double or tripled the recipe because they are THAT good!

How to Make Eggplant Parm Bites

Like any eggplant parmesan dish you are doing to start off with a breading situation! First you’ll whisk up your eggs to help the breading stick! As always, make sure to season as you go so add in a pinch of salt and pepper to your eggs.

Here we are using our classic gluten-free breading mix which is made up of almond flour and seasoning. To make this eggplant “parmesan” we added in parmesan cheese. If you are strictly dairy-free go ahead and leave that out. We tested it both ways and both were delicious.

Next, cut up your eggplant into bite sizes pieces, about 1″ or so. Sprinkle with salt and then begin breading the eggplant!

First the eggplant goes in the egg to coat. Next it’s coated with the almond flour “breadcrumbs” and finally it’s fried! I use avocado oil when I fry because it’s a great healthy fat with a high smoke point, but you can use whatever you are comfortable with that is good for frying.

After you have lightly fried the eggplant cubes, serve immediately with your favorite marinara. Seriously, you’re going to love these!

dipping eggplant Parm into marinara sauce

Ingredients for Gluten Free Eggplant Parmesan Bites

healthy eggplant parmesan on a plate with marinara

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Healthy Eggplant Parm Bites

These Oven-Baked Keto Zucchini Fries are low-carb, paleo-friendly, flavorful, and the perfect side dish to any accompany any meal! Serve them with a delicious roasted garlic mayo dipping sauce and you’ll make a zucchini lover out of anyone!

Paleo and Keto Zucchini Fries with roasted garlic dipping sauceOven Baked Keto Zucchini Fries

It’s zucchini season: the time of year when everyone is either harvesting bushels of zucchini from their own backyard, or on the receiving end of somebody else’s backyard stash. These easy-to-make zucchini fries are the perfect way to use up your ever growing pile. These zucchini fries are PACKED with flavor and so crispy on the outside. They make the perfect side dish any night of the week, or a really great snack. They’re paleo, gluten-free and keto friendly and will make anyone a fan of zucchini. Serve with the suggested roasted garlic mayo or warm marinara sauce and you’ll be in love.

Are Zucchini Fries Healthier than French Fries?

A big yes to this! These low-carb zucchini fries are “breaded” with gluten-free almond flour which is packed with protein. In addition zucchinis have a ton of nutrients including Vitamin B6 and anti-inflammatory phyto-nutrients. Plus, they’re delicious! Zucchini has a way of taking on any flavor it’s baked with, so we made sure to pack in the flavor in the breadcrumbs.

Zucchini Fries keto on sheet tray

How to Get Crispy Zucchini Fries

This recipe is quite easy, but to ensure crispy fries follow these tips:

  1. Make sure to dry off the zucchini after it has been cut. Soggy zucchini means soggy fries.
  2. Bread the zucchini well, and don’t wait too long between breading and baking.
  3. Make sure to pre-heat the oven.
  4. Leave space in between the zucchini fries on the sheet pan to ensure proper crispness.

Paleo Zucchini Fries with dipping sauce

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5.0 rating
3 reviews

Oven-Baked Zucchini Fries


Yield 3
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes



Author: Lexi
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Ingredients

    Oven-Baked Zucchini Fries

    Roasted Garlic Dipping Sauce

    Directions

    1. Preheat oven to 425 °F and line a baking sheet with parchment paper.

    3. Cut zucchini into thick slices and pat dry with a paper towel.

    4. In a large mixing bowl, mix almond meal, Italian seasoning, red pepper flakes, garlic powder, salt, pepper, and parmesan if using.

    5. In a separate shallow bowl crack eggs and whisk together.

    6. Dip zucchini strips into egg, then dredge in 'breadcrumb' mix. Make sure they are well coated.

    7. Lay flat on baking sheet. Bake for 25 minutes, flipping half way to ensure even baking until they are golden brown and crispy.

    9. While zucchini fries are baking prepare the roasted garlic dip. Slice the end off the garlic cloves and place in a ramekin or small baking dish. Pour 1/2 teaspoon of extra-virgin olive oil over garlic. Cover with tinfoil and place in the oven with the zucchini fries. Roast the garlic for 20-25 minutes, or until soft.

    7. In a bowl whisk together mayo, roasted garlic, lemon juice, salt, pepper, and red pepper flakes. Taste and adjust seasoning as desired. Place in serving dish of choice and set aside.

    8. Serve the zucchini fries warm with the roasted garlic dip and other dips of choice. I love dipping these in marinara sauce!

    Recipe Notes

    Updated: 3/1/2017


    Nutrition

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    Oven-Baked Zucchini Fries

    These Paleo Blueberry Muffins are bursting with lemon flavor and plump blueberries! They come together easily, are gluten-free, made with almond flour, and the perfect healthy muffin recipe for any brunch or as a snack!

    Paleo blueberry muffins in the muffin tinPaleo Blueberry Muffins

    These grain-free Paleo Lemon Blueberry Muffins are so simple, moist, and delicious. They are bursting with blueberries, with a fluffy texture and a bright lemon flavor. Nobody will know these muffins are gluten-free, grain-free, and paleo-friendly! They are so easy to make and can easily be made for a quick brunch or breakfast at home. Get the kids and they can help too!

    Here’s what you need to make them:

    Swapping with Frozen Blueberries

    It’s so nice during blueberry season to include them fresh in this muffin, but in the dead of winter, frozen blueberries can work too! To avoid turning the muffin batter blue fold the blueberries in while they’re still frozen. They might need an extra minute or two to cook in the oven, but otherwise the recipe will work the same.

    A paleo blueberry muffin ripped in halfIs Almond Flour Healthy?

    Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that you can feel great about eating.

    How to Measure Almond Flour

    If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour too since it’s such an absorbent flour. Even a small measuring error with coconut flour can impact a recipe. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces. Since grams are more precise we’re use that. If you don’t have a scale: whisk almond flour until it’s lightened up and lightly scoop the almond flour or coconut flour into the cup measurement and level it off.

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    If you like this blueberry recipe, check out these others:

    4.3 rating
    3 reviews

    Paleo Lemon Blueberry Muffins

    These Paleo Blueberry Muffins are bursting with lemon flavor and plump blueberries! This paleo muffin recipe is easy to make, gluten-free, made with almond flour, and the perfect healthy muffin recipe for any brunch or as a snack!


    Yields 9
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Recipe Type: Snack, Breakfast
    Cuisine: Gluten-free
    Make Ahead: Easy
    Author: Lexi
    Scale This Recipe

    Ingredients

    • 2 cups (192 grams) almond flour
    • 1 tablespoon (7 grams) coconut flour
    • 1/8 teaspoon salt
    • 1/2 teaspoon baking soda
    • 2 eggs
    • 3 tablespoons honey
    • 1 teaspoon organic vanilla
    • 1/4 cup unsweetened applesauce
    • Zest of 1 lemon (about 2 teaspoons)
    • 1 teaspoon lemon juice
    • 1 cup blueberries, divided

    Directions

    1. Preheat oven to 350ºF and line muffin tin with parchment liners.
    2. In a large bowl whisk together almond flour, coconut flour, salt and baking soda.
    3. In a separate medium bowl, whisk to combine eggs, honey, vanilla, applesauce, lemon zest and juice.
    4. Combine wet into dry and stir until fully incorporated. Gently fold in 1/2 blueberries.
    5. Using a muffin scoop or spoon, fill liners with 1/4 cup batter. Place remaining blueberries into the top of batter.
    6. Bake for 20 minutes or until a toothpick comes out clean.

    Recipe Notes

    1. Recipe originally published in 2014, recipe updated in 2018 and republished with new photos in July 2019.

    Nutrition

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    Paleo Lemon Blueberry Muffins

    These Gluten Free Crackers are easy-breezy and so darn delicious! Keep them simple with sea salt or add in some seasoning like Everything Bagel spice, Italian spice or Ranch seasoning. Made with a mix of almond flour and ground flax seed these crackers are Paleo, Whole30 and low-carb friendly!

    Gluten free crackers with everything bagel seasoningGluten Free Crackers

    There used to be a time that if you were gluten-free there was only one way to get a great tasting cracker that was safe to eat: to make one. But it’s 2019 and we’re lucky that we live in a time when there are a whole host of amazing gluten-free brands of snacks and foods available. You can walk into any grocery store now and find at minimum, a few options for gluten-free crackers. There are some out there that we absolutely adore (here’s looking at you Simple Mills), and some that you can “tell” are gluten-free. But the options and abundance of gluten-free products is ever expanding.

    So why make your own crackers when there are so many good options out there? Because simply put, sometimes it’s a nice change of pace to be able to turn a few ingredients into a wholesome delicious snack! And honestly, these crackers are not at all complicated, with only a handful of ingredients and lots of different option to customize them with different flavors! We promise you’ll love this cracker and be glad you made it! Plus, they’re SO DELICIOUS!

    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 added to a charcuterie board. What do you think, ready to make them?!

    almond cracker doughSeasoning Options

    There are a few seasoning options we are suggesting here, but the truth is your options are endless. The trick is to put about half of the seasoning inside of the dough, and use the other half to top the cracker with. We’ve suggested either plain flaky sea salt, Italian seasoning, Everything Bagel seasoning or a ranch seasoning.

    Store Bought Seasoning Blends

    If you are using a store bought version of the flavored seasoning make sure to check the label for salt. If the seasoning blend has salt in it you may want to skip the addition of salt in the recipe.

    Homemade Seasoning Blends

    We are sharing a simple seasoning blend for Ranch spice and the Everything Bagel spice, just in case you are like us and would prefer to control the ingredients a bit more. These blends will keep for up to a year if you are starting with fresh herbs. It will make more than you need for the cracker recipe, store the remainder.

    Ranch Seasoning Blend:

    Everything Bagel Seasoning Blend:

    almond flour cracker dough being rolled out by hand

    Tips on Making Gluten Free Crackers

    This dough is pretty easy to work with and roll out, but here are a few tips to make sure you are successful!

    cutting almond cracker recipe

    Tools you need to make Gluten Free Crackers

    Result of easy gluten free cracker recipe

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    4.0 rating
    2 reviews

    Easy Gluten Free Crackers

    These easy-breezy homemade crackers can be made in different flavors to suit any occasion.


    Yields 30 crackers
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Recipe Type: Snack
    Cuisine: Gluten-free, Dairy-free, Whole30, Paleo, Low-carb
    Make Ahead: Easy
    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Seasoning options

    Directions

    1. Preheat oven to 300ºF and position an oven rack in the center of the oven. Line a baking sheet with parchment paper.
    2. In a mixing bowl, whisk together almond flour, flax, garlic powder, salt and 2 teaspoons seasoning.
    3. 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 (or add in the oil). Add the beaten egg to the dough and mix together until completely combined.
    4. Place the ball of dough in the center of the lined flat baking sheet and cover with a second piece of parchment paper. Using a rolling pin, roll out the dough into a rectangle that’s approximatly ⅛” - 1/16” inch thick.
    5. Using a pizza cutter, cut the dough into squares. If you end up with leftover scraps of dough, gather them up and repeat the rolling process.
    6. Sprinkle the dough with flaky sea salt or remaining 2 teaspoons seasoning, pressing down lightly to make sure the seasoning sticks.
    7. Bake for 15-20 minutes, until golden brown and crispy.
    8. Store crackers in an airtight bag or container for up to 3 days.

    Nutrition

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    How to Make Gluten Free Crackers

    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!

    Recipes to Pair

    While they are yummy to eat all on their own, these gluten-free crackers can be used in a few other ways as well. You can use them to dip into a sweet cookie dough dip, or paired with a sweet fruit salad. Add them to a charcuterie board for a lightly sweet component or grind them up and use as a graham cracker crust.

    Tools you need

    If you like this homemade snack recipe, check out these others:

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    Gluten-Free Graham Crackers

    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!


    Yields about 30 crackers
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Recipe Type: Snack
    Cuisine: Gluten-free, Dairy-free, Paleo
    Make Ahead: Easy
    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Directions

    1. Preheat oven to 300ºF and position an oven rack in the center of the oven. Line a baking sheet with parchment paper.
    2. In a mixing bowl, whisk together almond flour, flax, 1 tablespoons coconut sugar, 1 teaspoon cinnamon, and salt.
    3. 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.
    4. 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.
    5. 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.
    6. Sprinkle the dough with the remaining sugar and cinnamon.
    7. Bake for 15-20 minutes, until golden brown and crispy.
    8. Store crackers in an air tight bag or container for up to 3 days.

    Recipe Notes

    1. Want to make a gluten-free graham cracker crust? Grind these up! Check out this post for how to put it together.

    Nutrition

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    Gluten Free Graham Crackers

    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 with coconut creamGluten 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.

    1. 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.
    2. 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.
    3. 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!

    macerated strawberries for gluten free shortcakeTips 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.

    almond flour strawberry shortcake recipe

    If you like this clean eating strawberry dessert, check out these other recipes:

    0.0 rating

    Gluten-Free Strawberry Shortcake

    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!


    Yield 6
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    Recipe Type: dessert
    Cuisine: gluten-free
    Make Ahead: Moderate
    Author: Lexi
    Scale This Recipe

    Ingredients

    Gluten Free Shortcake:

    Strawberry Sauce:

    • 1 quart (16 ounces) strawberries, cleaned, hulled and sliced cups strawberries
    • 2 tablespoons honey
    • 1 teaspoon lemon juice

    Coconut Whipped Cream:

    Directions

    1. Preheat oven to 350ºF.
    2. 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).
    3. 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.
    4. 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.
    5. To serve: Cut the biscuit in half, top with a scoop of macerated berries, juice and a dollop of whipped cream and serve immediately.

    Recipe Notes

    1. You can substitute lactose free ghee for the butter in the biscuits
    2. 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.
    3. 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.

    Nutrition

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    Gluten Free Strawberry Shortcake (with dairy free whipped cream)

    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!

    gf biscuits on a cooling rackGluten 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!

    Ingredients Needed:

    butter being rubbed into almond flour

    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

    1. Whisk together the dry ingredients.
    2. Rub the butter into the dry mix until it is completely combined.
    3. In a separate bowl whisk together the applesauce and the egg and add it to the flour mixture.
    4. Drop biscuits on a sheet tray and bake!

    wet batter for gluten free biscuit recipeStorage Instructions

    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:

    gluten free biscuit recipe cooked and cooling on a rack

    If you like this Classic LCK recipe, check out these others:

    0.0 rating

    Gluten Free Biscuits

    These light and fluffy, buttery, 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 require biscuits!


    Yields 6
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Recipe Type: side dish
    Cuisine: gluten-free
    Make Ahead: Easy
    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Directions

    1. Preheat oven to 350ºF and grease a baking sheet.
    2. In a bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder and salt until well blended.
    3. 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. 
    4. 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.
    5. 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.

    Nutrition

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    Gluten Free Biscuits

    Lemon Bars {Paleo-friendly, grain-free, gluten-free} | Lexi's Clean Kitchen

    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 BarsGluten 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!

    Gluten free lemon bars almond flour with powdered sugar

    How do you make gluten free lemon bars?

    There are three basic steps to making these easy lemon bars:

    1. Assemble the crust. It’s super easy and all mixed up in on bowl. Pat it into the pan and bake it.
    2. 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.
    3. 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.

    Lemon curd in a jar

    Other Lemon Curd Uses:

    This lemon curd filing is amazing and you can use it for other recipes as well.

    Watch the video here:

    Uses for lemon curd in lemon bar

    If you like this summertime dessert, check out these others:

    If you like lemon, check out these other lemon recipes:

    5.0 rating
    3 reviews

    Lemon Bars


    Yields 4
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

      Crust

      Lemon Curd

      • 3 large eggs
      • 4 large egg yolks
      • 1/2 cup beet sugar OR maple sugar
      • Zest from 4 lemons
      • 3/4 cup fresh-squeezed lemon juice (from about 6 lemons)
      • 1/4 teaspoon sea salt
      • 8 tablespoons (1 stick) unsalted butter, softened and cut into cubes
      • Powdered sugar, for dusting

      Directions

      1. Pre-heat the oven to 350 degrees °F.
      2. Line an 8x8 baking pan with parchment paper and set aside.
      3. Combine all crust ingredients in a medium mixing bowl and mix well. Press evenly into the baking pan. Bake for 25-30 minutes, or until crust is lightly brown.
      4. While curst bakes, make the lemon curd.
      5. Place lemon curd ingredients, except for the butter, in a small saucepan.
      6. 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.
      7. Using a fine mesh strainer, strain the lemon curd into a medium mixing bowl. Add in the butter and stir well until melted.
      8. 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.
      9. Top with powdered sugar, slice, and devour!

      Recipe Notes

      *Store in the refrigerator.


      Nutrition

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      Gluten Free Lemon Bars

      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!

      A gluten free cherry pie bar on a plateGluten-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.

      Top view of gluten-free cherry pie bars

      What you need to make these cherry pie bars:

      Here are the kitchen tools you need:

      gluten free cherry pie bars

      If you like this summer dessert, check out these others:

      Watch the video:


      5.0 rating
      3 reviews

      Gluten Free Cherry Pie Bars

      These gluten-free cherry pie bars have all the flavor of cherry pie without the time needed to actually making a pie! It uses almond flour to make the crust and the crumble topping and is jam-packed with fresh cherry flavor. These bars are gluten-free, grain-free, and the ultimate summer dessert!


      Yields 12
      Prep Time 15 minutes
      Cook Time 30 minutes
      Total Time 45 minutes
      Recipe Type: dessert
      Cuisine: gluten-free, paleo

      Author: Lexi
      Scale This Recipe

      Ingredients

      For crumble crust and topping

      For Cherry Filling

      • 4 cups pitted cherries, halved (see note)
      • 1/3 cup maple sugar
      • 1 tablespoon arrowroot
      • 1 teaspoon vanilla

      Directions

      1. Preheat oven to 350ºF and line an 8x8 baking dish with a parchment paper sling.
      2. 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.
      3. Bake in the preheated oven for 10 minutes. Set aside.
      4. 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.
      5. Pour cherry mixture into parbaked crust and sprinkle the remaining crumble mixture on top and bake for 20 minutes. 
      6. Let cool completely before cutting.
      7. Store in refrigerator.

      Recipe Notes

      1. Do not substitute the maple syrup in the crust/topping with another sweetener, it will alter the recipe.
      2. You can substitute the maple sugar in the cherry mixture for coconut sugar if you wish.
      3. You can use frozen cherries here if you don't have fresh.
      4. Recipe and photos updated 5/16/19

      Nutrition

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      Gluten-Free Cherry Pie Bars

      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!

      gluten free blondies

      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!

      sprinkles getting poured into almond flour blondie batter

      Here’s what you need to make them:

      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:

      gluten free blondies

      If you like this birthday inspired recipe, check out these others:

      chewy paleo blondies with sprinkles

      Thank YOU for being a part of the LCK family. We couldn’t do all that we do here without each and every one of you!

      Watch the video:


      5.0 rating
      9 reviews

      Funfetti Gluten-Free Blondies

      If you like buttery, chewy and dense blondies that are speckled full of sprinkles and also happened to be gluten-free and paleo, then you are going to love these Funfetti Gluten Free Blondies!


      Yields 9
      Prep Time 15 minutes
      Cook Time 20 minutes
      Total Time 35 minutes
      Recipe Type: dessert
      Cuisine: gluten-free, grain-free

      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      Directions

      1. Preheat the oven to 350ºF and prepare an 8" baking dish by greasing it and lining it with a parchment paper sling.
      2. Add the butter and the almond butter to a small pan. Melt together over low heat and whisk to combine, and set aside to cool slightly.
      3. To a large bowl add maple sugar, egg, vanilla extract. Whisk until combined. Slowly pour in melted butter, a little bit at a time while whisking until it is all combined.
      4. Add in the almond flour, coconut flour, baking powder and salt and combine until it comes all together.
      5. 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.
      6. Bake for 18-20 minutes, or until the blondies have puffed up throughout.
      7. Remove from oven and let cool slightly. Remove the blondies from the pan and let cool on a rack.
      8. Cut into 9 portions and enjoy.
      9. Store in the refrigerator or freezer.

      Recipe Notes

      1. You can substitute coconut sugar if you cannot get maple sugar but it will change the color of the blondies and make them darker.

      Nutrition

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      Gluten-Free Funfetti Blondies

      Cauliflower to the rescue again! These buffalo cauliflower nuggets made in the air fryer are downright addictive, with a crispy exterior coated in an easy spicy buffalo sauce. These easy vegetarian bites are gluten free and low carb, with an option to make it paleo and dairy free.

      Portion of gluten free buffalo cauliflowerAir Fryer Buffalo Cauliflower Wings

      Cauliflower has masqueraded as many different things here on LCK, such as hummus, hash browns, rolls and pizza bites. But these Buffalo Cauliflower Nuggets, from the new Skinny Taste Air Fryer Cookbook might be a new favorite! They are easy to make, and fun to eat!

      If you don’t know my friend Gina, not only is she one of the kindness people I know, she works so hard, and her cookbooks are a total reflection of that dedication and work ethic! Her newest cookbook is no exception! Gina shares 75 of her best recipes that work in every type of air fryer, including basket models and countertop ovens with air fryer settings. I seriously am amazed at all of the things she makes happen in the air fryer! Not only is the cookbook amazing, but in true Gina fashion, she also has her very own AIR FRYER that you can go ahead and purchase now!

      This book is not only an amazing air fryer guide but of course it’s filled with with crave-worthy recipes for favorites such as:

      This book has plenty of swaps for dietary restrictions, including gluten free and is just all around a great resource.

      photo of skinny taste air fryer book

      Tips for Making Buffalo Cauliflower Bites

      1. Make sure to cut your cauliflower into similar sized pieces. The cook timing on this recipe is based off of bite sized pieces, which are around 1″ to 1-1/2″ pieces of cauliflower.
      2. Gina instructs to individually coat the pieces, instead of breading them inside of a bag or in large batches. It takes a little bit more time but is well worth it because these bites came out so crispy!
      3. There is no seasoning inside of the breading or egg because the hot sauce is quite salty, but feel free to add some garlic powder or pepper if you desire.
      4. If you want to make the buffalo sauce dairy free, substitute with ghee.
      5. Gina suggests serving this with blue cheese, but ranch would also work as well!

      breading gluten free cauliflower bites

      What type of air fryer should I get?

      1. Gina has her very own air-fryer launching in July, which you can grab here!
      2. We’ve used both the NuWave and the Phillips and both are great options.
      3. One we haven’t tried, but plan to, is a toaster-style one.

      Note: While we love our air fryer, you should know that they are not a small appliance, so just make sure you have the space! And in case you don’t, we went ahead and tested these baked for you!

      Can these be baked?

      If you don’t have an air fryer (YET!), these cauliflower bites can be baked on a sheet pan lined with parchment paper in a preheated 375ºF for 25-30 minutes, flipping halfway through, until cauliflower is tender.

      pouring buffalo sauce on low carb spicy cauliflower

      If you like this cauliflower recipe, check out these others favorites:

      Love Buffalo Sauce like we do? Try these Buffalo favorites:

      Grab your copy of The Skinny Taste Air Fryer Cookbook here!


      5.0 rating
      2 reviews

      Air Fryer Buffalo Cauliflower Nuggets

      Cauliflower to the rescue again! These buffalo cauliflower nuggets made in the air fryer are downright addictive, with a crispy exterior coated in an easy spicy buffalo sauce. These easy vegetarian bites are gluten free and low carb, with an option to make it paleo and dairy free.


      Yield 4
      Prep Time 10 minutes
      Cook Time 17 minutes
      Total Time 27 minutes
      Recipe Type: lunch, dinner
      Cuisine: gluten-free, low-carb, vegetarian

      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      • 3 large eggs, beaten
      • 1/2 cup almond flour, more if needed
      • 28 bite-size (about 1 inch) cauliflower florets (16 ounces)
      • Olive oil or avocado oil spray
      • 6 tablespoons Frank’s RedHot Sauce
      • 1 tablespoon unsalted butter, melted (or ghee for dairy free/paleo)
      • Carrot sticks and celery, for serving (optional)

      Directions

      1. Preheat the air fryer to 380ºF.
      2. Place the eggs in small bowl. Place the almond flour in a separate medium bowl. Dip the cauliflower into the egg, then into the flour to coat, shaking off excess. Place on a sheet tray and spray both sides with oil.
      3. Working in batches. arrange a single layer of the cauliflower in the air fryer basket.
      4. Cook for 7-8 minutes, flipping halfway, until golden and tender.
      5. When all the batches are done, return all of the cauliflower to the air fryer and cook for 1-minute to heat through (for a toaster oven style air-fryer, cook at 350ºF; timing remains the same). 
      6. Transfer to a large bowl and toss with the hot sauce and melted butter.
      7. If desired, serve with celery and carrot sticks, and dipping sauce of choice.

      Recipe Notes

      1. This recipe comes from The Skinnytaste Air Fryer Cookbook (p. 122) and was reprinted with permission. This recipe shared reflects the alternative of almond flour instead of a gluten-free flour blend.
      2. Use more almond flour as needed.
      3. We recommend using avocado oil spray (that contains no added ingredients) for high heat cooking.

      Nutrition

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      Air Fryer Buffalo Cauliflower Nuggets

      This nut-based Gluten Free Pie Crust is buttery and so delicious! It uses almond flour and tapioca flour and it is great for both savory and sweet pies and is so easy to work with. It’s gluten and grain free, with option for a dairy-free alternative.

      Gluten free pie crust disksGluten Free Pie Crust

      This gluten free and grain free pie crust has been on the Lexi’s Clean Kitchen website (and book) for some length of time, but we’ve never taken it out of the various recipes and singularly focused on how to make it, and shared all the tips we can in one spot. So we’re doing that now to talk all about how to make this buttery and delicious crust! It uses our trusted blend of almond flour and tapioca flour and it’s made quickly in the food processor. It can be used in sweet pie recipes, such as Apple Pie, or savory recipes such as Spring Vegetable Quiche or other fun projects like Pop Tarts or Hand Pies!

      Here is what is in this Classic LCK Gluten Free Crust

      Ingredients for gluten free pie crust

      Tips for Making Gluten Free Pie Crust:

      1. Get all of the ingredients prepared before you begin: Measure out the dry ingredients, cut the butter and make sure it is chilled and crack the egg with the honey in a bowl.
      2. Don’t over-process the dough: Once it has come together stop running the food processor.
      3. Wrap it up! Wrap the dough tightly in plastic wrap, either in 1 or 2 disks, depending on if you are making a double batch.
      4. Let it chill! The longer this dough chills, the better. It’s best to let it sit overnight, but at a minimum it needs 4 hours.

      gluten free pie crust recipe in food processor

      Tips for Rolling Out Pie Dough

      1. Make sure your dough is thoroughly chilled first: this is the best tip we can offer! This dough is hard to work with when it is warm.
      2. To roll it out we suggest using plastic wrap. Place a piece of plastic wrap down, then place the dough on top, then place another piece of plastic wrap and roll out between the two. We don’t normally tend to suggest using plastic for anything, but with this dough it really works out better on plastic vs. parchment. If you don’t own plastic wrap (we don’t blame you!) parchment paper can work too. Wax paper might work as well, but we did not test that.
      3. Work quickly when rolling, or working with the dough. If it warms up and becomes hard to work with just place it in the refrigerator to cool back down and then begin again. This is especially true in the summer if your home is hot.
      4. If you are making a standard 9″ pie, roll the dough out into an 11″ circle. Then take off the top piece of plastic or parchment, place the pie tin on top of the dough and invert the rolled dough into the dish. Then you can crimp the crust if you desire.

      Parbaking gluten free pie crust recipeWhat is par-baking?

      Par-baking a pie crust means that you will partially or fully bake the pie crust before placing in the filling. Each recipe you use for the filling will indicate whether or not you need to par-bake the filling, but typically if the pie filling is going to be cooked for long periods of time (like fruit fillings) you do not need to parbake. But if you are making a pie such as a custard or even a no bake filling you’ll want to partially to fully bake the pie crust.

      We don’t recommend baking this pie crust at a temperature higher than 350ºF so if you are using this pie crust in place of a regular wheat crust in another pie recipe you might have to adjust the temperature so this crust doesn’t burn.

      Can you make this dough ahead of time?

      Yes, the dough can be made up to 5 days ahead of time. Wrap it tightly in plastic wrap twice. We do not recommend freezing this dough.

      Gf pie crust in pie pan

      For this recipe we used these tools:

      Check out these pie recipes:


      5.0 rating
      2 reviews

      Gluten-Free Pie Crust

      This nut-based Gluten Free Pie Crust is buttery and so delicious! It uses almond flour and tapioca flour and it is great for both savory and sweet pies and is so easy to work with. It's gluten and grain free, with option for a dairy-free alternative.


      Yields 1-2 batches
      Prep Time 10 minutes
      Cook Time
      Total Time 6 hours 10 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      For a single crust

      For a double crust

      Directions

      To Make Pie Crust:

      1. In a food processor combine almond flour, tapioca flour, salt and cold butter and pulse until the butter is broken down into pea-sized pieces.
      2. Add in egg and honey and process until the dough comes together.
      3. Shape dough into one or two round disks (depending on if you are making a double crust), wrap tightly in plastic wrap and transfer to refrigerator until cold, at least 4 hours or overnight. 

      To Roll Out Dough:

      1. Between two sheets of parchment or plastic wrap, roll out dough to fit the size of a 9 inch pie tin, about a 12 inch circle. Removing one sheet of parchment and invert the pie dough into your tin.
      2. If you are making a double crust, roll out the remaining dough disk to an 11" circle. If you are making a lattice, cut the dough into 8 or 10 strips (depending on your lattice ability!) and weave the lattice on a sheet of parchment. If at any point the dough feels difficult to work with, place in the refrigerator until the butter is chilled.
      3. Bake pie as directed per chosen recipe.

      Nutrition

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      How to Make a Gluten-Free Pie Crust

      This Gluten-Free Carrot Cake is so easy to make, has such classic flavors and is perfect to serve a crowd. This healthier, more nutrient dense take on the classic carrot cake is gluten-free, dairy-free, paleo friendly and made without any refined sugars! It can be topped with a classic cream cheese frosting, or made dairy-free with homemade fluff. Either way it will be welcome at any celebration or holiday dinner (or just a regular tuesday afternoon)!

      Easy Gluten Free Carrot CakeGluten-Free Carrot Cake

      We are so in love with this Gluten-Free Carrot Cake! Aside from the fact that this carrot cake is just darn delicious, our version is so much more nutrient dense and healthier than a traditional cake that we don’t feel so ridiculous eating it for breakfast. It’s the perfect cake to serve at a celebration of family holiday and is a breeze to make! The cake itself is also dairy-free and paleo, plus we give options below for changing out the cream cheese frosting..

      This Gluten Free Carrot Cake is SO EASY to make because it’s made all in one bowl! So we wanted to keep the rest of the cake simple too by making it a sheet cake. We baked it in a 9×13″ cake pan, but it will work in any similar sized baking dish. We’ve done layer cakes in the past year (see chocolate and vanilla versions) so this just felt like the way to go, though you can bake this as a layer cake if you wanted. In the past we’ve recommended always baking our style of gluten free cakes in 6″ pans because they are slightly more delicate while also being heavier than traditional wheat cake, but this one might work well baked in 2-8″ cake pans if you’d like to make it a layer cake.

      Simple gluten free carrot cake

      Which gluten free flour is best for cake?

      As always we love our favorite blend of almond and coconut flour. It is so moist and tender and really easy to use. Most people wouldn’t be able to tell the cake was gluten free. If you are looking for a nut free cake, check out this recipe here.

      Other frosting options:

      We’ve opted to top this with a classic cream cheese frosting, but you can feel free to use either a dairy-free cream cheese with this recipe or instead top it with our Marshmallow Fluff recipe which is dairy and refined sugar free. This cake is also delicious by itself and can be served alone, but this gluten-free carrot cake uses less sugar than most carrot cakes so you may notice it more without a frosting.

      Gluten fee carrot cake coconut flour

      Tips for Making Gluten-Free Cake

      Does carrot cake contain gluten

      In this recipe, we used these tools:

      If you like this cake recipe, check out these others:

      5.0 rating
      8 reviews

      Gluten Free Carrot Cake

      This Gluten Free Carrot Cake is so easy to make, has such classic flavors and is perfect to serve a crowd. This healthier, more nutrient dense take on the classic carrot cake is gluten-free, dairy-free, paleo friendly and made without any refined sugars!


      Yield 12-16
      Prep Time 20 minutes
      Cook Time 45 minutes
      Total Time 5 hours 5 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      For Cake

      For Frosting

      Directions

      1. Preheat oven to 350ºF. Prepare a 9" x 13" cake pan or baking dish by coating with cooking spray and making a parchment paper sling. Set aside.
      2. In a large bowl add the avocado oil, coconut sugar, eggs, almond milk and vanilla extract. Whisk well until fully combined.
      3. To the bowl add the almond flour, coconut flour, baking powder, baking soda, spices and salt and whisk it together until it's fully combined.
      4. Fold in the carrots, pecans, coconut and raisins.
      5. Place batter into the prepared baking dish and smooth down the top with an offset spatula. 
      6. Baking in the middle rack for 45 minutes, or until the top is puffy and the cake springs back when lightly pushed down in the center.
      7. Let cool completely. This step can be done up to two days in advance.

      To make the frosting:

      1. With an electric mixer beat the butter until fluffy, about 2 minutes. Add the cream cheese and vanilla and beat until the mixture has lightened up, about 3 minutes.
      2. Add the salt and sugar and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.

      To assemble:

      1. Place the frosting in the center of the cake and smooth it over the cake with an offset spatula, creating waves.
      2. If desired top with chopped pecans.

      Recipe Notes

      1. You can swap out the avocado oil for another baking oil you have on hand, such as melted coconut oil or light olive oil.
      2. Looking to make a smaller cake? We've included a halved recipe below. You can bake it in either an 8x8" square baking dish, or a 8" cake pan. Baking time will be between 30-35 minutes. Look for a lightly browned top that has puffed up all over and the middle springs back when lightly pushed in.

      Ingredients for a half recipe of Gluten Free Carrot Cake:

      • 1/4 cup avocado oil
      • 1/2 cup coconut sugar
      • 3 eggs
      • 1/2 cup unsweetened almond milk (or milk of choice)
      • 1-1/2 teaspoon vanilla extract
      • 2 cups (192g) almond flour
      • 1/2 cup (48g) coconut flour
      • 1/2 teaspoon cinnamon
      • 1/8 teaspoon ginger (optional)
      • 1 teaspoon baking powder
      • 1 teaspoon baking soda
      • pinch fine sea salt
      • 1-1/2 cup carrots (2 large)
      • 1/2 cup pecans (optional)
      • 1/4 cup shredded coconut (optional)
      • 1/3 cup raisins (optional)
      Cream Cheese Frosting:

      Nutrition Facts
      Servings: 16
      Amount per serving
      Calories 240
      Total Fat 16.1g 21%
      Saturated Fat 10.1g 51%
      Cholesterol 46mg 15%
      Sodium 136mg 6%
      Total Carbohydrate 23.1g 8%
      Dietary Fiber 0g 0%
      Total Sugars 22.2g
      Protein 1.7g

      Gluten-Free Carrot Cake WITHOUT Frosting:


      Nutrition

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      Gluten-Free Carrot Cake (Easy Sheet Cake)

      These Blueberry Pancake Fat Bombs are so easy to make and the perfect quick snack to have either on-the-go or as a pick-me-up between meals. They are no bake, taste just like blueberry pancakes and are gluten free and keto-friendly.

      How do you make a fat bomb?Blueberry Pancake Fat Bomb

      If you don’t have time to wake up early and cooking yourself up a pile of fresh pancakes, make these Blueberry Pancake Fat Bombs instead the night before! We love these high-fat, low (or no) sugar snacks that can keep hunger at bay in between meals or substitute in to keep your energy high. These no-bake Blueberry Pancake Fat Bombs are not only super easy to make, but they really taste like Blueberry Pancakes!

      The key to the blueberry pancake taste is using freeze dried blueberries and a hint of maple syrup. If you are on a keto diet there are a some options out there for sugar-free maple syrup substitutes like the one from the brand Lakanto which is a blend of monk fruit and erthyritol.

      Are fat bombs good for you?

      What are fat bombs?

      Similar to energy balls, fat bombs are small treats or snacks that pack a punch of energy, but instead of being made with ingredients like dates, dried fruit and nuts fat bombs prioritize ingredients like coconut oil, cacoa butter and other high-fat, low-carb ingredients. They’re also called keto bombs or fat fudge. You don’t have to be on a keto diet however to benefit from eating fat bombs as you only need a small amount to strike down any sudden hunger pangs that will help you making good decisions about your food choices until your next meal!

      Are fat bombs healthy?

      Everybody is going to have their own personal level of fat that they want to include in their diet. We love that these are heart-healthy fats and fats that fuel your brain like coconut oil.  When eaten in moderation fat bombs can help you make better food choices instead of grabbing whatever you can find in a state of hunger, or as a better alternative for a refined-carb high-sugar dessert. These will fill you up when you eat only one because it is a dense amount of fat (or energy).

      Keto fat bombs

      If you like this keto friendly recipe, check out these others keto recipes:


      5.0 rating
      1 reviews

      Blueberry Pancake Fat Bomb

      These Blueberry Pancake Fat Bombs are so easy to make and the perfect quick snack to have either on-the-go or as a pick-me up in between meals. These no-bake high-fat bites are made using 5 ingredients and are optionally compatible with low-carb and keto diets, are gluten-free and vegan!


      Yields 12


      Total Time



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      Directions

      1. In a food processor add all ingredients and process until smooth, scraping down the sides if necessary.
      2. Line a 7.5” by 5” container, or a similar size, with a parchment paper sling (for easy removal) and place the fat bomb mixture inside.
      3. Smooth the top and refrigerate until set 4-6 hours.
      4. Cut into 12 pieces and store in the refrigerator and enjoy within 7 days.

      Nutrition

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      Blueberry Pancake Fat Bomb

      These delicious and healthy Paleo Banana Muffins are made with almond flour and coconut flour, packed with healthy fats and are made in just 1 bowl! These gluten free banana muffins would be a great on-the-go breakfast or snack and will be a hit with picky kids!

      paleo banana muffins

      Paleo Banana Muffins Recipe

      These grain free Chocolate Chip Paleo Banana Muffins are so simple, moist, and delicious. The perfect batch of muffins that nobody will know are gluten-free, grain-free, and paleo-friendly! These muffins are so easy to make, with all the ingredients being put together in one bowl they can easily be made for a quick brunch or breakfast at home. Get the kids and they can help too!

      Ingredients Needed:

      Paleo Chocolate Chip Banana Muffins

      Is Almond Flour Healthy?

      Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that you can feel great about eating.

      How to Measure Almond Flour

      If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly scoop the almond flour or coconut flour into the cup measurement and level it off.

      Paleo Chocolate Chip Banana Muffins

      Check out all of these other muffin recipes:

      Check out these other breakfast recipes:


      5.0 rating
      2 reviews

      Paleo Banana Muffins with Chocolate Chips

      These delicious and healthy Paleo Banana Muffins are made with almond flour and coconut flour, packed with healthy fats and are made in just 1 bowl! These gluten free banana muffins would be a great on-the-go breakfast or snack and will be a hit with picky kids!


      Yields 9
      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Recipe Type: Breakfast, Brunch
      Cuisine: Gluten-free, paleo, dairy-free
      Make Ahead: Easy
      Author: Lexi
      Scale This Recipe

      Ingredients

      Directions

      1. Preheat oven to 350°F and line 9 muffin cups with muffin liners.
      2. In a large bowl combine combine coconut oil or grass-fed butter, eggs, honey, and mashed banana and mix well. Add in almond flour, coconut flour, baking soda, and salt and mix until fully combined. Then fold in chocolate chips.
      3. Fill muffin tins about 3/4 of the way through.
      4. Bake for about 20-25 minutes or until a toothpick comes out clean.

      Recipe Notes

    • Recipe updated on 1/9/2017.

    • Nutrition

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      Grain-Free Chocolate Chip Banana Muffins

      This Gluten Free Apple Pie has all the markings of the classic version we all know and love: a buttery crust with thinly sliced juicy apples laced with cinnamon and nutmeg. It’s the perfect pie to serve during the holidays or a fun weekend baking project to mark the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.

      gluten free apple pie almond flour

      Gluten Free Apple Pie

      If you must know how to make one pie out there, THIS IS THE ONE. We knew when we were planning our apple recipes for this month that we had to include a Gluten Free Apple Pie because it is such an iconic American dessert, and for good reason! Apple pie is a must-make during the fall season: at least once!

      This recipe is definitely staying true to what we believe is a classic apple pie with juicy cinnamon and spice apples encased in a buttery pastry. We turned to our favorite pie dough that uses almond and tapioca flour and butter. If you are dairy free and are looking for a substitute for the butter in the crust, palm shortening or a non-dairy butter can work but it alters the flavor of the crust a bit. We also use tapioca flour in the filling to thicken the pie.

      We use a combination of gala and granny smith apples in this pie, but if those aren’t available check out this apple guide to figure out which apples are best for baking.

      almond flour pie crust with butter

      TIPS to make pie baking easy peasy:

      1. Make the crust 1-2 days ahead of time.
      2. Roll the crust out ahead of time. Place the bottom crust in a tin and cover with plastic. Place the top crust on a parchment lined baking sheet, and cover with plastic wrap. This ensures it doesn’t dry out. You can do this a day ahead or a few hours ahead of time. It also makes it easier to work with the crust since it’s already cold. If you are choosing to weave a lattice do so on a piece of parchment paper. When ready to place on the top crust of the pie simply invert the lattice from the parchment on to the filled pie.
      3. When peeling and slicing the apples, squeeze apples with lemon juice to prevent browning.
      4. When placing the apples inside of the rolled out dough, make sure to pack them in tightly! This reduces the chance that the filling will shrink when baking and leave a gap between the apples and top crust.
      5. Make sure the crust is cold when rolling it out and working with it. If it’s getting too warm and melty, place it back in the refrigerator for 10-15 minutes.
      6. Make the whole pie a day ahead of time! You can leave it at room temperature, covered, for 24 hours. Simply place in the oven at 350 for about 10-15 minutes to warm up, if desired.

      almond meal tart crust

      We chose to weave a lattice to top our apple pie, to show it can be done with gluten-free crust, but it is totally not necessary. You can simply place a rolled out crust on top with a few slits for steam to escape, or you could roll out the crust and stamp a few decorative designs or apple cut outs on it. If you do want to do a lattice, it’s easier with this crust if you use bigger strips of pastry. And, I may sound like a broken record here but make sure your pastry is cold while you are working with it! We definitely had to place the pastry back in the refrigerator at least once between the rolling out the pastry and weaving the lattice. So when in doubt, chill the pastry for 10 minutes and you’ll have an easier time.

      We used these kitchen tools in this recipe:

      apple pie recipe

      If you like this pie recipe, check out these others:

      4.0 rating
      4 reviews

      Gluten Free Apple Pie

      This Gluten Free Apple Pie has all the markings of the classic version we all know and love: a buttery crust with thinly sliced juicy apples laced with cinnamon and nutmeg. It's the perfect pie to serve during the holidays or a fun weekend baking project to mark the fall season! It's made using unrefined sweeteners and uses the BEST gluten-free crust.


      Yield 10
      Prep Time 40 minutes
      Cook Time 1 hour
      Total Time 1 hour 20 minutes
      Recipe Type: Dessert
      Cuisine: Gluten-Free
      Make Ahead: Moderate
      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      For Crust

      For Filling

      Directions

      To Make Pie Crust:

      1. In a food processor combine almond flour, tapioca flour, salt and cold butter and pulse until the butter is broken down into pea-sized pieces.
      2. Add in eggs and honey and process until the dough comes together.
      3. Shape dough into two round disks, wrap in plastic wrap and transfer to refrigerator until cold, at least 4 hours or overnight. 

      To Prepare Crust and Filling:

      1. Preheat the oven to 350ºF. Remove one dough disk from the refrigerator (leave the other chilling). Between two sheets of parchment, roll out dough to fit the size of a 9 inch pie tin, about a 12 inch circle. Removing one sheet of parchment and invert the pie dough into your tin.
      2. To make the filling: In a large mixing bowl combine the sliced apples, lemon juice, coconut sugar, tapioca, vanilla, salt and spices and toss until combined. Spoon apple mixture inside pastry lined tin and place back in refrigerator while rolling out the top crust. (See note)
      3. Roll out the remaining dough disk to an 11" circle. If you are making a lattice, cut the dough into 8 or 10 strips (depending on your lattice ability!) and weave the lattice on a sheet of parchment.
      4. Remove chilling filled pie from refrigerator and either invert lattice on to the top of the pie, or place the whole rolled pastry on top. Seal the pastry pieces together, and crimp the crust, if desired. If covering the pie make sure to slice in a few holes to let the pie vent. If at any point during the process of making a lattice or placing on the pastry the pie crust gets too warm and is difficult to work with place in the refrigerator on sheet tray until cool enough to handle 10-15 minutes.

      To Bake Pie:

      1. Brush crust with egg wash, and coarse sugar, if using and place on a rimmed baking sheet and bake until apples are tender and filling is bubbly, about 1 hour. If crust is browning too quickly, tent with aluminum foil.
      2. Let cool at least 1 hour before serving, but best to wait at least 4 hours.

      Recipe Notes

      1. We use a deep dish 9" pie plate to make our pies and fit about small to medium apples. If you pie pan isn't a deep dish, you may want to use 1-2 less apples.
      2. When placing the apple mixture inside, try to leave as little space as possible between apple slices by moving them around a bit to help them fit as tightly as possible. This makes sure you can pack in as much apple flavor in your pie, and so that your apple filling doesn't sink during baking.
      3. We recommend a mix of apples such as gala and granny smith.
      4. To make an egg wash mix together 1 egg and 1 teaspoon of water until completely combined. An egg wash leaves the pie crust shiny. It can be omitted if desired.
      5. Once baked the pie can remain at room temperature, covered, for about 24 hours. Any longer than this and it should be stored in the refrigerator and briefly warmed up, if desired, before serving.

      Nutrition

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      Gluten Free Apple Pie

      This Gluten-Free Chocolate Layer Cake may just be the best chocolate cake we have ever eaten, gluten-free or not. It is super moist, with deep chocolate flavor, and truly easy to put together. The chocolate cake layers are dairy-free and paleo-friendly, and we can promise this gluten-free cake will be a hit for any occasion!

      Gluten Free Chocolate CakeGluten-Free Chocolate Cake

      We heard you! After we published the BEST Gluten-Free Layer Birthday Cake recipe a while back you’ve been asking us to make a chocolate version. We got to it right away and we are CRAZY HAPPY with the results. This truly is the best chocolate cake we’ve ever tasted! You won’t know it’s gluten-free (not that that matters around here) and it is so rich and moist!

      Making this recipe wasn’t as easy as adding in chocolate to our vanilla layer cake. A chocolate cake is a whole different beast. We started with a base of almond and coconut flour, which we love. It lends itself to have just the right crumb and moisture level. And then we added in cocoa powder and adjusted the level of sweetener to balance the bitterness. We added some coffee in to boast the chocolate flavor, but feel free to swap it out with additional milk instead. It took us a few tries to get the right amount of fat, which we use avocado oil here, but once we did this cake was SO GOOD.

      Gluten Free Chocolate Cake Recipe Slice

      The cake layers themselves are dairy-free. We choose to frost it with a chocolate buttercream, but if you don’t tolerate dairy you can certainly use a dairy-free chocolate ganache made with coconut milk and dairy-free chocolate to frost your cake.

      As we said above, this cake does have nuts. If you’re looking for a nut-free and school-safe cake recipe, go for the two in my cookbook or this July 4th Classic Cake!

      Gluten Free Chocolate Cake Overhead

      Tips Tools Needed to Frost a Cake Like a Pro

      It’s not essential to frost the cake like we did. But if you want to give it a whirl, getting these tools make it easier to get an even and smooth cake!

      Gluten Free Chocolate Cake

      If you like this celebration dessert, check out these other recipes:

      Watch the video:


      5.0 rating
      10 reviews

      Gluten-Free Chocolate Layer Cake


      Yield 6-10
      Prep Time 10 minutes
      Cook Time 25 minutes
      Total Time 35 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      For Cake Layers:

      For Chocolate Buttercream:

      Directions

      For Cake Layers:

      1. Pre-heat oven to 350ºF and grease 3 6" layer pans (we used avocado spray) and line with parchment paper that fits directly inside. Skipping this step could result in a cake that sticks to the pan. Set aside.
      2. In a medium bowl add almond flour, cocoa, coconut flour, baking powder, baking soda, and sea salt.
      3. In a large bowl whisk eggs. Add in coconut sugar, milk, coffee, avocado oil and vanilla extract. Whisk to combine.
      4. Add dry ingredients into wet ingredients and whisk to combine completely.
      5. Divide batter evenly between 3 cake pans and bake in pre-heated oven for 25  minutes, or until a toothpick inserted and removed is clean or any wet cake batter.
      6. Let cake layers cool in the pan for 10 minutes before removing by running a thin knife or offset spatula around the side of the pan to loosen the cake and turning over pan on wire rack. Remove the parchment paper liner if still on the cake. Cool completely before frosting.

      For Buttercream Frosting:

      For Buttercream Frosting:

      1. In the bowl of a stand mixer fitted with paddle attachment beat the butter until light and fluffy, 3-5 minutes.
      2. Add the sugar and cocoa powder and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.
      3. Add the vanilla and 1/4 cup of almond milk (or more if needed) and beat on medium speed until lightened in color.

      To Assemble the Cake:

      1. Once cake is cooled place first layer on serving plate and frost with a buttercream layer to prevent the cake from moving once assembled.
      2. Add next layer of cake and repeat with layer of buttercream, smoothing over, and place last cake layer on top.
      3. Place cake in refrigerator for at least 15 minutes, to let set up and to make frosting cake easier.
      4. Once cake has chilled, add about half of frosting to the top of the cake and using an offset spatula frost cake starting with the top and moving excess down the sides of the cake and smoothing as going.
      5. Decorate as desired with additional frosting, chocolate cups and sprinkles on the side.
      6. Cake will keep 3-5 days in refrigerator.

      Recipe Notes

      1. You can omit the coffee and substitute in 1/4 cup almond milk or water. Coffee helps bring out the chocolate flavor, but is not essential.
      2. We have a heavy hand when we frost our cakes. If you think you'll want less frosting, swap the recipe with  3 sticks of butter, 1 cup cocoa powder, 4 cups powdered sugar and follow the recipe as stated. If you do end up with leftover frosting, you can freeze it for later use.

      Nutrition

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      The BEST Gluten-Free Chocolate Cake Recipe

      This super popular paleo bread recipe has the perfect texture and is such a satisfying grain-free, gluten-free, dairy-free bread. It’s perfect for a sandwich, burgers or a slice of toast with nut butter! It uses almond flour and tapioca flour and the batter is put together in just one bowl, making this so incredibly easy to make! Want to to make it but can’t have nuts? We also made this nut-free with this recipe here so everyone can make it and we’ve recently updated this recipe to include instructions on how to make as a bread loaf too!

      Paleo bread

      How to make paleo sandwich bread

      This recipe is one of my most popular paleo recipes and for good reason! This recipe can be made in both a loaf pan, or also as rolls. This paleo bread is gluten-free, grain-free, fluffy, sliceable, and TOTALLY BREAD-LIKE with the best texture! Plus, it’s simple to prepare made all in one bowl without any kneading or rest time.

      I wasn’t a fan of gluten-free bread, whether store-bought or homemade, until this recipe. I always felt they were dense, not the right flavor, or difficult to make. But this paleo bread recipe? It has  the right flavor and it’s fluffy, soft, air-y, and with the perfect bread-like texture.

      The BEST Nut-Free Paleo Bread

      Can this be made as rolls or a loaf bread?

      Originally when this recipe was first made a few years back the bread was made either as rolls, or as a long square loaf. I LOVE making it that way, but per request we’ve done some recent testing to include instructions on how to make it as a loaf pan! This is such a great update and hope you enjoy it too!

      Watch how to make it:

      Paleo sandwich bread

      Here’s what you need to make it:

      We’ve made some updates to this recipe!

      This bread recipe has long been a reader favorite and a cornerstone recipe for Lexi’s Clean Kitchen! We’ve recently made some updates to it to include some instructions on how to make it into a loaf pan. We still enjoy the paleo rolls, and prefer making them that way but so many requested the ability to make this into a loaf pan, so we put it through some testing to get it to be able to do that! We call for using a smaller than average sized loaf pan, a 7.75″ x 3.75″ that way you get the proper rise for the loaf. If you use a bigger one the bread loaf won’t be as tall.

      What kind of bread can you eat on the Paleo diet?

      Making this homemade bread is easy and kid-friendly! Paleo bread is different from gluten free bread because often on the paleo diet most grains are avoided. So gluten-free breads made with gluten-free flours like rice flour, teff flour, and corn meal would not be considered paleo bread! The combination of almond flour and tapioca flour as it creates the most legit paleo bread, and gluten-free I’ve ever tried!

      The BEST Nut-Free Paleo Bread

      How to use the bread:

      If you like this paleo recipe, check out these others:

      5.0 rating
      11 reviews

      Paleo Sandwich Bread


      Yield 4
      Prep Time 7 min
      Cook Time 15 min
      Total Time 22 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      Directions

      • Preheat oven to 350°F.
      • In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt.
      • Add in eggs and apple sauce and mix to combine.
      • Place round molds or large mason jar lids on a baking sheet and grease well.
      • Pour batter into molds until almost at the top, a little less.
      • Bake for about 15 minutes, or until a toothpick comes out clean*
      • Let cool slightly, slice in half, and serve.
      • Store in the refrigerator.

      Recipe Notes

      1. *Baking time might vary slightly based on how thin or thick you make your rolls
      2. I use round molds or mason jar lids, and it yields 4 fluffy sandwich rolls. See the comments for how readers have adapted!
      3. Updated 2/2017. I used to add 1 tablespoon of coconut oil or palm shortening but don't find it necessary for the texture so it has been removed.
      4. For 1 roll:
        Calories: 167
        Total Carbohydrate 17.3g
        Sugars 2g
        Protein 5.9g

      Nutrition

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      The BEST Paleo Bread (5-Ingredients and One Bowl)

      Paleo Brown Butter Banana Bread | Lexi's Clean Kitchen

      This Paleo Banana Bread made with chocolate chips and walnuts is so delicious and moist. It’s the ultimate gluten-free banana bread that is freezer-friendly, using almond flour and coconut flour and very little added sugar! It’s taken me years to perfect this recipe, and I finally achieved the exact texture I wanted for the ultimate, easy, banana bread that is freezer-friendly, too! Perfect for a holiday morning, or a snack anytime of the week!

      Paleo banana bread recipeEasy Paleo Banana Bread Recipe

      Is there anything more satisfying than the smell of fresh banana bread cooking? Well, besides the taste of course! Banana bread is such a simple and delicious morning treat and this paleo version, with option to use brown butter if you tolerate dairy, is just downright decadent. I love how simple it comes together and can’t get over how delicious it smells when baking!

      Grab a slice with a cup of coffee or tea, and enjoy! This also freezes well, so if you want, make a double batch with one for now and one for later or for a gift.

      Slices of gluten free banana breadIngredients Needed:

      paleo banana bread almond flour

      If you like this paleo banana bread recipe, check out these others:

      Watch the video:

      5.0 rating
      5 reviews

      Paleo Brown Butter Banana Bread



      Yield 6
      Prep Time 10 minutes
      Cook Time 40 minutes
      Total Time 50 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

        Dry Ingredients

        Wet Ingredients

        Directions

        1. Pre-heat oven to 350 °F and line a loaf pan with parchment paper.
        2. In a small saucepan, heat butter over medium heat until it turns a toasty brown color, about 3-5 minutes. Swirl the pan occasionally to make sure the butter cooks evenly. Once brown, take off heat and pour into a heat-proof bowl to let cool until ready to use.
        3. In a medium mixing bowl, stir together dry ingredients.
          n a separate medium mixing bowl, mash the bananas. Add in the rest of the wet ingredients, including the brown butter when done. Make sure to stir until the eggs turn frothy.
        4. Pour the wet ingredients into the dry and mix until just combined. Mix in walnuts and chocolate chips and pour the batter into the loaf pan lined with parchment paper. Smooth the top with a spatula and add any additional chocolate chips if desired.
        5. Bake for 40-45 minutes, or until a toothpick comes out clean!

        Recipe Notes

        • Freeze for up to 3 months!
        • If you can't tolerate butter, simply sub ghee or coconut oil.

        Nutrition

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        Paleo Banana Bread with Chocolate Chips

        Looking for a healthy and fun breakfast idea? These Spinach Pancakes are kid-approved and so delicious! They’re made healthier using gluten-free flours, but nobody will know it! They’re fluffy and cook up perfectly!

        A plate full of spinach pancakes that are bright green.Healthy Spinach Pancakes

        St Patrick’s Day is around the corner and whether you have Irish roots or not, it’s all about all things GREEN. I love celebrating holidays, big and small, and adding these healthy Spinach Pancakes into the breakfast rotation this time of year is a fun way to celebrate! These are the best fluffy paleo and gluten-free pancakes, made green with a hidden veggie! Spinach is blended into my classic pancake batter, but you wouldn’t be able to tell. They’re so delicious! Now let’s nourish your family with a festive breakfast packed with good-for-you ingredients!

        A blender with green pancake batter from spinach.Ingredients Needed:

        A stack of spinach pancakes with maple syrup being drizzled over the top.How to Make Green Pancakes

        It couldn’t be easier to make these pancakes: add all ingredients to a blender and blend until smooth! Then cook in your favorite skillet, making sure add in chocolate chips to the batter while cooking. Serve pancakes hot with maple syrup, if desired!

        Can you make them ahead of time?

        Because of the spinach in the batter, the pancakes do need to be cooked immediately. However, these pancakes freeze wonderfully! Let them cool completely at room temperature, then freeze on a parchment lined baking sheet. Once frozen, you can place in a bag or storage container for longer storage, about 1-2 months. You can heat up in a toaster or microwave until warmed through.

        A forkful of spinach pancakes with chocolate chips.

        If you like this festive St. Patrick’s Day recipe, try these others:

         

        If you like this breakfast recipe, check out these others:

         

        [yumprint-recipe id=’262′]

        Kid-Friendly Spinach Pancakes

        Peach Cobbler Muffins | Lexi's Clean Kitchen

        If you have been on the lookout for simple, healthy peach muffins, these Paleo Peach Cobbler Muffins are it! They are made with almond flour and coconut flour, packed with healthy fats and are made in just 1 bowl! These gluten free and paleo peach muffins would be a great on-the-go breakfast or snack and will be a hit with picky kids!

        Paleo peach cobbler muffinsHealthy Peach Muffin Recipe

        These gluten free Peach Cobbler Muffins are so simple, moist, and delicious. The perfect batch of muffins that nobody will know are gluten-free, grain-free, and paleo-friendly! These muffins are studded with fresh peaches and so easy to make, with all the ingredients being put together in one bowl they can easily be made for a quick brunch or breakfast at home. There is something about the combination of peaches and just the right amount of cinnamon in these that is just so so flavorful!

        Healthy peach muffins gluten freeStorage Instructions

        These gluten free peach muffins can stay in an air tight container at room temperature for up to 1 day. Additionally, for longer storage place in the refrigerator up to 3 days or the freezer for up to 1 month.

        If you like this muffin recipe, check out these others:

        5.0 rating
        1 reviews

        Paleo Peach Cobbler Muffins


        Yields 6
        Prep Time 10 minutes
        Cook Time 15 minutes
        Total Time 25 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

          Dry Ingredients

          Wet Ingredients

          Directions

          • 1. Preheat oven to 350 and spray silicone muffin tins
          • 2. In one bowl combine almond flour, coconut flour, baking soda, cinnamon, and salt
          • 3. In a separate bowl combine eggs, coconut oil, honey, and vanilla- and whisk together
          • 4. Combine wet and dry ingredients, add in peaches, and mix well
          • 5. Pour muffin batter into muffin tins
          • 6. Bake for about 15 minutes or until a toothpick comes out clean

          Recipe Notes

          • Makes a small batch!

          Nutrition

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          Paleo Peach Cobbler Muffins

          Have 30 minutes? These Paleo Banana Very Berry Muffins are bursting with fresh berries and make for the ultimate make ahead breakfast or mid-day treat! They’re gluten-free and dairy-free and so delicious. This is one of the first muffin recipes I published on my site and what inspired me to bake all of the other ones that came later. Once you make them you’ll know why they inspired me so much!

          Paleo banana muffins on a cooling rackPaleo Banana Muffins with Berries

          These fluffy, moist, paleo banana muffins are the perfect morning treat! I love this recipe because it’s paleo baking at it’s best with minimal nutrient dense ingredients. Moreover, nobody will know they’re grain-free and paleo-friendly! In addition, these muffins are also so easy to prepare! Add everything to one bowl, mix, bake and BOOM. The ultimate berry treat in no time!

          Here’s what in them:

          Paleo banana muffins with blueberries stacked up

          These paleo muffins are easy to make and are loved by so many! They also make your kitchen smell amazing. These muffins use my trusty almond flour and coconut flour blend, with very little added sugar. They make the ultimate banana muffin with berries!

          How to Make Paleo Muffins

          1. Mix the dry ingredients
          2. Mix the wet ingredients
          3. Combine wet into dry ingredients and Fold in blueberries and raspberries if using.
          4. Bake!

          paleo blueberry muffins with raspberries

          If you like this paleo muffin recipe, check out these others:

          Watch the video:


          3.5 rating
          1 reviews

          Paleo Banana Blueberry Muffins


          Yields 9
          Prep Time 5 min
          Cook Time 20 minutes
          Total Time 25 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

          • Preheat oven to 350°F and line muffin tin with parchment liners.
          • In one bowl combine almond flour, coconut flour, baking soda, and salt.
          • In a separate bowl combine egg, melted coconut oil or grass-fed butter, honey, and mashed banana and mix well.
          • Combine wet and dry ingredients. Fold in blueberries and raspberries if using.
          • Bake for about 20-25 minutes or until a toothpick comes out clean.

          Recipe Notes

          • *Makes 9 muffins
          • **Recipe updated on 1/9/2017

          Nutrition

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