Gluten Free Apple Muffins

These Healthy Apple Muffins are made with oat flour and are packed with seasonal apples and raisins. These gluten free apple muffins are easy to make, using just one bowl to put together! They make a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!

Healthy Apple Muffins with Oats and Raisins

These Healthy Apple Muffins are made with oat flour and coconut flour and are stuffed with shredded apples, cinnamon and raisins. They are the perfect fall breakfast that is happens to be nut-free, gluten-free and refined sugar free! These kid-friendly muffins are easy to make (and a fun baking project with the kids) and because they are nut-free they are safe to send to school. Keep a batch in the freezer and pop in the lunch box in the morning and these healthy oat muffins will be ready to go by the time lunch time hits. They are also a healthy midday snack that truly everyone will love!

Ingredients for Apple Oat Muffins

What kind of oat flour is best to use?

As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and it is easy to purchase in most stores. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

How do you measure oat flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat 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 it can impact a recipe because it is 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 packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

To Peel or Not to Peel the Apple

The apples are grated before being folded into the batter. Grating the apples both adds moisture to the muffin and makes sure that the apples are cooked through quickly. You can leave the peel on the apple, or you can peel it off. We prefer the texture and nutritional value that leaving the (organic) peel on imparts, but feel free to remove it if you prefer.

How to store Healthy Apple Oatmeal Muffins

We’ve tested storing these at room temperature covered loosely, in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

So if you want to keep them the freshest, you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

If you like this healthy apple recipe, check out these others:

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

5.0 rating
3 reviews

Healthy Apple Muffins with Oats

These Healthy Apple Muffins are made with oats and are packed with seasonal apples and raisins. These gluten free apple muffins are easy to make, using just one bowl to put together! They make a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!


Yields 12
Prep Time 10 hours
Cook Time 18 minutes
Total Time 10 hours 18 minutes
Recipe Type: Breakfast
Cuisine Gluten-free, Dairy-free, Nut-free
Make Ahead: Easy
Author: Lexi
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Ingredients

Directions

  1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
  2. In a large bowl add eggs, apple sauce, melted butter and maple syrup and whisk together. 
  3. Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
  4. Fold in raisins and apples.
  5. Fill each muffin cup ¾ full.
  6. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

Recipe Notes

  1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
  2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
  3. If your oat flour or coconut flour is very clumpy sift them.

Nutrition

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Gluten Free Apple Muffins

This Upside Down Gluten Free Apple Cake is unbelievably simple to make and so delicious. It’s grain-free, nut-free and dairy-free but with no shortage of delicious apple cinnamon flavor. It’s perfect to serve up for Rosh Hashanah or to whip up for a weekend baking project after you’ve gone apple picking.

upside down apple honey cake with caramel on a platterGluten Free Apple Cake

We’re bringing an oldie but a GOODIE out from the archives, updated with new photos! This Gluten-free Upside Down Apple Cake was originally published back in 2015, but we thought it was time to give this simple and delicious cake an updated look. I developed this recipe to be a grain-free and gluten-free alternative for a Rosh Hashanah Honey Cake. Whether you celebrate or not, this is the ultimate Fall cake all season long! This cake is fluffy, moist, flavorful, and loaded with your favorite Fall flavors. It’s also made using a dairy-free honey caramel that is to die for.

apples with paleo caramelHow to Make Upside Down Gluten Free Apple Cake

To make this Gluten Free Apple Cake, you’ll start off by making Paleo Caramel. I promise, it’s easy to make. We wrote a whole post all about how to make it, so if you are looking for more information or to read about the different sugar options you have for making it, be sure to check that out. For this cake, if you want to make it for Rosh Hashanah be sure to make the caramel with honey.

After you make the honey, you’ll want to grease a pan (we used coconut oil) and layer some sliced apples inside of it. Be creative as you want when layering in the apples. Just make sure the apples are sliced thin, and are basically uniform in size so they cook evenly. Next you’ll pour in the caramel and set aside the pan.

Making the cake couldn’t be easier. It’s made all in one bowl, with a handful of simple paleo ingredients. We love that this recipe is both grain free AND nut free, using just two flours: tapioca and coconut. After the cake has been made, you’ll pour the batter on top of the apples and smooth it out before baking.

Once the cake is baked, you’ll let it cool slightly before inverting the cake on to a platter!

Slice of gluten free apple cake on a plateTools Needed for this Gluten Free Upside Down Cake

While this cake definitely looks impressive, you don’t need any fancy kitchen equipment to make it. The caramel is made on the stove top, and the cake is whisked together in a bowl. No thermometer or stand mixer needed! To make this you’ll need:

dairy free cake with caramel and apples

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


[yumprint-recipe id=’309′]
 

Gluten free apple cake with a slice taken from it

Caramel Apple Upside Down Honey Cake

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.

a bunch of Paleo blueberry muffinsIf you like this muffin recipe, check out these others:

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
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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 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
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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

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
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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)

This Paleo Fudge is a lightened-up chocolate-y treat that is good any time of day and takes less than 10 minutes to whip up! It’s made nut-free with healthy fats and antioxidant rich cocoa powder and is barely sweetened with only a touch of maple syrup. It’s vegan, gluten-free, dairy-free and most important out-of-this-world-good! This will be your NEW favorite fudge recipe, promise.

Easy paleo fudgePaleo Fudge

February calls for chocolate, and this Paleo Fudge doesn’t disappoint! We have a few festive treats planned for you, and we kicked it off with the Strawberry and Chocolate Ganache Sandwich Cookies from yesterday. Like that recipe, this one is also nut-free, which means it’s inclusive for those with nut allergies and you are able to send it to school with your kids. This Paleo Fudge is a treat you can feel good about eating, made with real food but most importantly insanely delicious.

Vegan Paleo Fudge

But this isn’t your average fudge recipe. First off, we call for cocoa powder. We love that it is rich in antioxidants and doesn’t have any added sugar or dairy, but more importantly it’s SO FUDGEY. Second, this one is nut-free. A lot of alternative fudge recipes call for almond butter, including this previous fudge on LCK, but this one uses sunflower butter (or alternatively tahini). Third, we add a bit of coconut flour to help firm up the fudge and give it the perfect texture. We discovered, and fell in love with that trick while testing for our PB & J Fat Bombs. And finally we love the added healthy fats thanks to the coconut oil. Having a piece of this fudge as a snack will definitely give you some energy that will last for a while!

While this fudge cannot stay for hours at room temperature, it will last for quite a while outside of the refrigerator and they don’t need to be stored in the freezer, and we like that!

Paleo fudge nut free

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

3.0 rating
2 reviews

Paleo Fudge

This Paleo Fudge is a lightened-up chocolate-y treat that is good any time of day and takes less than 10 minutes to whip up! It's made nut-free with healthy fats and antioxidant rich cocoa powder and is barely sweetened with only a touch of maple syrup. It's gluten-free, dairy-free and most important out-of-this-world-good! This will be your NEW favorite fudge recipe, promise.


Yields 12 pieces
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes



Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Directions

  1. In a medium pot, melt together coconut oil, maple syrup, salt and cocoa powder. Stir until it has all melted and combined.
  2. Add sunflower butter, coconut flour and vanilla extract and whisk together.
  3. Line a 7.5” by 5” container, or a similar size, with a parchment paper sling (for easy removal) and pour the chocolate mixture inside.
  4. Smooth the top and refrigerate until set at least 2 hours, but preferable 6 hours.
  5. Using the sling, remove the fudge mixture and slice to 12-16 pieces. Store in the refrigerator and enjoy within 10 days.

Recipe Notes

  1. This recipe also works, and was tested with tahini (sesame seed paste). It has a slightly different taste to it, but still delicious so feel free to swap that in for equal portions if desired.

Nutrition

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Paleo Fudge (Nut-free)

These Strawberry and Chocolate Ganache Sandwich Cookies are the cutest sweet treat, made even nicer because they are optionally free of the 14 most common allergens. Gluten free strawberry cookies are sandwiched between a dairy-free chocolate ganache with hidden strawberry jam in the middle. Made in partnership with our friends at Enjoy Life Foods.

gluten free nut free cookie recipes

Strawberry and Chocolate Ganache Sandwich Cookies

These Strawberry and Chocolate Ganache Sandwich Cookies are magic! They almost taste like a nut-free macaron and they have an amazing strawberry flavor that is complimented so well with the chocolate ganache. They are coming just in time for Valentine’s Day too–the perfect sweet treat to share on this love-filled holiday. These sandwich cookies are made even sweeter though because they are free of the top 14 most common allergens, including nuts and dairy! That means these little cookies are also school safe–making them the perfect treat to pack away for your kids to share with friends! Or really, just a treat for yourself. You deserve it!

So let’s unpack what’s going on with these cookies: There are two strawberry cookies sandwiched with dairy-free chocolate ganache and a hidden center of strawberry jam that balances the whole thing out.

allergy free cookie recipe

There are a few steps needed to complete this recipe, but there isn’t anything hard to do! We use an electric mixer to make the cookie batter, but this doesn’t take much time. You can use either coconut oil or butter, and we enjoyed both versions equally. You’ll want the coconut oil to be solid at room temperature, and the same with the butter. It only takes a few minutes for the batter to come together, but once it does you’ll need to let it rest for about 10 minutes while the coconut flour hydrates, until it is no longer sticky.

Once it has rested all you need to do to form the cookies is scoop out a tablespoon sized amount of dough, roll it into a ball and pat it out to a 2″ circle on a parchment or silpat lined baking sheet. We tried a couple of different methods of making the circle completely round but found that patting it out was the easiest. The cookies won’t spread, so don’t worry about spacing them out very far apart and they should all fit on one standard size sheet pan.

soy free cookies

How do you make chocolate ganache

While the cookies are baking you can make the ganache. Making a ganache is simply heating up a milk and pouring it over chocolate! In this case we are using coconut milk and our favorite dairy-feee chocolate Enjoy Life mini chips which melt really easily and create a decadent ganache.

Once the cookies are cooled you’ll pipe a small circle of ganache on half of them, with a little hole left in the center for the strawberry jam to go in. We used piping bags for this, but you can just as easily use a plastic bag with a small hole cut out of one of the corners, or even just place a tablespoons sized amount of ganache in the middle will work.

allergy free recipes

We wanted to make these Strawberry and Chocolate Ganache Sandwich Cookies free of almost of the allergens out there so that they were able to be an inclusive Valentine treat for everyone, regardless of allergies or intolerances. This is especially relevant for school as there can be a lot of restrictions on what can be brought in. And this is why we love the chocolate from Enjoy Life! Enjoy Life baking chocolates are certified gluten-free, free-from 14 common allergens, verified Non-GMO, certified kosher, AND certified vegan and paleo-friendly, which makes them so inclusive for many different types of dietary restrictions. 

This month they’ve also launched the NEW Valentine’s Day Chocolate Minis! They would be a great option to bring into school and are the perfect size to share. They come in Dark Chocolate, Ricemilk Chocolate, Ricemilk Crunch (our favorite), and a variety pack. You can buy them right online here! We’ve been lucky enough to have been snacking on them this week, and they’re delicious! And as you can see below, they are also kid approved!

everything free cookies

Tools we used in this recipe:

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


5.0 rating
3 reviews

Strawberry and Chocolate Ganache Sandwich Cookies

These Strawberry and Chocolate Ganache Sandwich Cookies are the cutest sweet treat, made even nicer because they are optionally free of the 14 most common allergens. Gluten free strawberry cookies are sandwiched between a dairy-free chocolate ganache with hidden strawberry jam in the middle.


Yields 10 sandwich cookies
Prep Time 35 minutes
Cook Time 12 minutes
Total Time 1 hour 57 minutes



Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

For Strawberry Cookies

For Chocolate Ganache:

  • 1/3 cup coconut milk
  • ½ cup Enjoy Life Mini Chocolate Chips

To assemble: 

  • 1/4 cup strawberry preserves or jam (store-bought or you can make your own here)

Directions

For cookies:

  1. Preheat the oven to 325ºF and line a sheet pan with a silpat or parchment paper.
  2. With an electric mixer, mix the coconut oil (or softened butter) and maple syrup until combined, about 1 minute.
  3. Add vanilla, almond extract (if using) and salt and mix until combined, 30 seconds.
  4. Add in coconut flour, tapioca flour, and strawberry powder. Mix until combined.
  5. Let rest for 10 minutes until the dough has stiffened up slightly (see note).
  6. Scoop out a tablespoon of dough and roll into a ball. Place on the prepared sheet pan and flatten slightly with your fingers to form a 2" circle.
  7. Bake for 12 minutes on middle rack.
  8. Remove from oven and cool completely.

For ganache:

  1. Place Enjoy Life Mini Chips in a small heat proof bowl.
  2. Heat coconut milk until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
  3. Pour over chocolate and shake the bowl to make sure the chips are covered by the hot milk. Let sit undisturbed for 5 minutes. 
  4. Whisk the chocolate and coconut milk together until a smooth ganache is formed (see note). Let it cool at room temperature until it has thickened up and no longer hot, about 20 minutes.

To assemble:

  1. Place the chocolate ganache in either a piping bag or in a plastic storage bag with a hole cut out of the corner of it for piping.
  2. Place half of the cookies with the bottom side up (the tan side). Pipe a circle of ganache on half of the cookies, living a space in the middle. Place a teaspoon strawberry jam in the middle. Place another cookie on top and gently press together.
  3. Best served the day they are made. Store in the refrigerator in a airtight container for 2 days.

Recipe Notes

  1. To make your own strawberry powder simply crush freeze-dried strawberries until they are a powder. We found this easiest to crush the strawberries in a big with a rolling pin. It’s ok if the strawberries are not a super fine powder.
  2. The almond extract enhances the strawberry flavor of this cookie. To make this nut-free omit the almond extract, as it is not essential.
  3. We like to weigh our coconut flour as a measurement that is over or under can make a big difference since coconut flour is so absorbent. So if you have a digital scale at home, use it here!
  4. The cookie batter will seem like thick frosting at first, as the coconut flour needs time to thicken up.
  5. If you'd like to make your own jam, check out this post.
  6. If the ganache isn't coming together it's because the coconut milk hasn't been heated up enough. You can gently heat the whole mixture until the chocolate is melted enough, either over a double boiler or gently in 15 second intervals in the microwave.
  7. If your chocolate ganache ever gets too cold for piping you can gently rewarm it it over a double-boiler or in the microwaves for 10 seconds at a time.
  8. If the cookies are kept longer than a day they will soften up. They're still delicious, just a slightly different texture than when they are freshly made.

Nutrition

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Strawberry and Chocolate Ganache Sandwich Cookies (Allergen Friendly)

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

Fourth of July weekend is coming!  Whether you are headed to a BBQ with family or friends or hosting a get together of your own, you’ll need a classic festive cake for the all the parties! Let’s make the most perfect (AND nut-free) vanilla cake topped with an easy buttercream and garnished off with tons of fresh fruit (red and blue for good measure)!

gluten-free cake for 4th of July

Gluten-Free 4th of July Cake (Nut-Free)

This super easy cake is a great gluten-free and nut-free cake recipe for any occasion! Top it with your favorite fruit, clean sprinkles, and other naturally colored frosting flavors for a perfect grain-free cake recipe!

If you’ve seen my new gluten-free cake recipe, you know it’s pretty epic! BUT I get a lot of requests for a gluten-free cake that is nut-free and made with no almond flour! This cake is for you.

nut free cake recipe

This cake is…

paleo cake recipe with coconut flour

Want other festive paleo desserts? Try these favorites:

Nut-free 4th of July Cake

Watch the video:


[yumprint-recipe id=’288′]

How do you celebrate the 4th? What is your all-time favorite 4th of July festive meal?

Gluten-Free 4th of July Cake (Nut-Free)

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

    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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