Gluten-Free Cherry Pie 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:

  • Almond flour
  • Tapioca flour
  • Coconut oil or butter
  • Maple syrup
  • Vanilla
  • Sea salt
  • Cherries, fresh or frozen
  • Maple sugar (or coconut sugar)
  • Arrowroot

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:


Gluten Free Cherry Pie Bars

Prep Time 00:15 Cook Time 00:30 Total Time 00:45 Yields 12

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
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten-Free Key Lime Tart

This gluten-free Key Lime Tart is made using honey and coconut milk for a rich, tangy and smooth filling! It’s simple to prepare and can be optionally topped with a honey meringue for a showstopper dessert. It’s gluten-free and made without any refined sugars.

Key Lime Tart

This Key Lime Tart is the perfect (and beautiful) dessert to roll out in both hot and cold weather. This simple tart is made using our favorite gluten-free pie crust, filled with a tangy and smooth key lime filling and optionally topped with a delicious honey meringue that you can either leave as is or toast it!

Key Lime Tart Ingredients:

Can I use regular limes in place of key limes?

What makes a key lime pie a key lime pie is, you guessed it: key limes. But they are only available certain times of the year and they are much smaller than regular limes (known as Persian limes) so they take a bit more work to get the total amount of juice needed. And while there might be slight difference in taste (key limes have a bit heavier taste of “lime” with higher acidity), it is perfectly acceptable to use regular limes!

Can I bake this in a pie tin?

Technically yes you can. But depending on the size pie tin you are using, the filling might be a little low, as this is meant for a 9″ in tart.

Topping Options

  • Honey meringue (you can either pipe a pretty border, or cover the entire tart)! Toasting is optional but a nice touch.
  • Coconut whipped cream
  • Regular whipped cream

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

[yumprint-recipe id=’280′]

Gluten Free Pumpkin Pie (Nut-Free, Too!)

This Gluten Free Pumpkin Pie is smooth and creamy (without any cream) with just the right note of spice. It’s made using our new (nut-free) crust that is so simple to put together! It’s the quintessential fall pie, destined to be the star of your holiday dessert table!

Is pumpkin pie filling gluten free?

Gluten Free Pumpkin Pie

Thanksgiving is coming and I think you’d be hard pressed to find a Thanksgiving dessert table without a Pumpkin Pie on it. We’re excited to share our Gluten Free Pumpkin Pie recipe with you today, introducing our new NUT-FREE crust that so many of you have been asking for. If you don’t need to be nut-free and would rather avoid oats, feel free to use our classic pie dough, found here. The pie filling is dairy-free (but the crust isn’t as we use butter, but we offer a few subs in the notes) and the pumpkin flavor really shines through in the filling!

Is pumpkin gluten free?

Typically our crust recipe, featured in our Gluten Free Apple Pie recipe, among others, uses almond flour as the base. So many of you have reached out to ask for a replacement because of nut allergies so we worked hard bringing you this nut-free crust. You may have noticed that we don’t develop a lot of recipes that use gluten-free mixes and flour blends because we love to be able to control what is added to our food. While they certainly have their place in the gluten-free world, here at LCK we would rather start with one type of gluten-free flour and build a recipe off of that to minimize what is added to our food.

Usually, that is almond flour first and foremost, so we really had our work cut out for us when we began developing a nut free crust for you. We started working on nut-free recipes by switching over the Best Paleo Bread to the best Nut-Free Bread using a 1-1 sub with store-bought oat flour. It worked so well we knew we wanted to start there.

After we got the proportions down, we needed to adjust the moisture level since oat flour can suck liquid up (like oatmeal does). For this recipe we found that adding in the right level of salt, maple syrup, and egg and a touch of water did the trick. In the future we are going to experiment with adding in different spices and flavors with this crust to see if it works in other recipes, but for now we are super happy with how this works for our Gluten Free Pumpkin Pie.

Gluten free pumpkin pie recipe from scratch

How To Make Gluten-Free Pie Crust

The best part about this crust is that it is SO EASY to put together. The dough comes together in a food processor in a few minutes. Just make sure that you don’t overprocess the dough: Once it has come together stop running the processor. After it’s made you CAN roll out the dough right away, which we love. This is unusual for pie crusts, that usually need to wait to rest and firm up. We found it easiest to roll the dough between two sheets of plastic. Normally we shy away from plastics, but in this crust it really is easiest if you use that vs. parchment paper. But if you don’t keep plastic in your home (we get it!), parchment will do in a bind!

We really loved working with this dough and found it simple. It should look similar to the photo above. We worked with this dough over a dozen times and have always found it super simple to work with, but we’ve gotten some feedback that some people making the dough found it wet. After testing it some more, while we never have been able to accidentally make a wet dough when following the recipe,  we’ve discovered that oat flour is a bit difficult to measure out properly in the cup measurement because sometimes it is more densely packed in the bag than others. For fool proof measuring you can weigh out the oat flour instead. If you find your dough a bit more wet than the above photo add in oat flour a tablespoon at a time until it feels workable.

Once the dough is rolled out, invert into the pie pan right way and parbake the crust to ensure no soggy bottoms! If you’d rather wait to roll the crust you can store the pastry, wrapped in plastic,  in the refrigerator for two days, but let it warm up a tiny bit before rolling (about 5-10 minutes depending on how warm your kitchen is). Once you have par-baked the pie you MUST bake it with the filling immediately after. If you wait in between par-baking and filling the shell there is a chance the crust can crack a bit. It’s not the end of the world if it does, as the pie will still bake up alright, but it’s an easy mistake to avoid by making sure you par-bake the crust and bake the filling together without waiting in between those two steps. If it does crack a bit, which we did see happen in testing if we waited in between par-baking and filling, the slight cracks magically came back together the next day.

Easy gluten free pumpkin pie

Tips for Rolling Out Dough and Baking

  1. Don’t overwork the dough in the food processor! Once it “comes together” stop! Take it out.
  2. You can roll the dough right away! The oat flour crust works best when it is made, rolled and baked all at the same time. Luckily it really doesn’t take too much time! If you need to make the pie in steps it is better to make the dough ahead of time (up to 2 days) and then let it warm up a bit before rolling. But you must par-bake and bake the filling all at once.
  3. Don’t over whip the eggs in the filling. Whisk the eggs until they are combined with the filling. One classic mistake people make when baking pumpkin pie is to over whisk the eggs. This creates air in the custard and can lead to the custard rising too quick and then falling or cracking.
  4. Want to avoid a big crack in the filling? Don’t overbake the pie! Your pumpkin filling (or custard) should be just starting to set up when you take it out of the oven. The edges of the filling should be slightly puffy, but the center should still wiggle. The pie will continue cooking after it has come out of the oven and sets up in the refrigerator. Don’t worry if you do get a crack, it won’t affect the flavor but it is prettier without it.
  5. Cool the pie completely before placing in the refrigerator, and then let it set up completely in the refrigerator before slicing, at least 3 hours.

Gluten free pumpkin pie crust

For this recipe we used these tools:

Like this gluten free holiday recipe, check out these others?

Watch the video:


Gluten Free Pumpkin Pie

Prep Time 00:25 Cook Time 01:00 Total Time 01:25 Serves 8

Ingredients

For the Nut-Free Gluten-Free Crust

For the Pumpkin Pie

Directions

  1. Pre-heat oven to 350ºF.
  2. In a food processor combine oat flour, tapioca flour, salt, and cold butter and pulse until the butter is broken down into pea-sized pieces.
  3. In a small bowl whisk egg, water and maple syrup together. With the food processor running, add egg mixture and process until the dough just comes together.
  4. Roll out your dough immediately: Place dough on a large piece of plastic wrap and top with another piece of plastic wrap. Roll out into a 12" circle and take off the top piece of plastic. Invert into a 9" pie pan and crimp the edges. If desired, brush with egg wash for a more golden crust, but this is not necessary.
  5. Par-bake the pie crust by placing a piece of parchment inside the crust and fill with pie weights (or dried beans or rice). Place in the oven and bake for 10 minutes.
  6. Meanwhile make the filling by combing all the filling ingredients and whisk to combine.
  7. Once par-baked remove the pie weights and parchment paper and pour the filling into the shell and bake in a preheated 350 degree oven for 50 minutes, or until the filling is set on the edges but still slightly wobbly in the middle (see note). If crust is browning too quickly cover it with foil.
  8. Let cool briefly, about 1 hour before placing in the refrigerator to continue to set for another 3 hours.

Recipe Notes

  1. Make sure to read over the posts for tips and tricks on how to make the BEST Pumpkin Pie.
  2. We tested this with homemade oat flour made in a high-speed blender and do not recommend using this. We had much better results using store-bought (gluten-free) oat flour.
  3. If you find that your pastry is on the wetter side, add in a bit more oat flour until it feels workable. Oat flour can be a bit tricky to measure out because sometimes it is densely packed in the container, and sometimes not. For a foolproof way to measure weigh it out instead of using a cup measurement.
  4. Take care not to overcook the pie. The edges of the pie filling should be set and barely puffy until about 3" in and the rest of the pie will still be wobbly. It will continue to cook and set as it cools. If the pie is overcooked it will crack, which is not the end of the world, but would be visually more appealing without it.
  5. We decorated this Pumpkin Pie with some leaf cut-outs. If you'd like to do this too you will need to make a second batch of dough. Simply double the ingredients and make the same way in a large food processor. Roll out on a sheet of parchment and using a cookie cutter, cut out the leaves and place on a parchment lined baking sheet. Bake separately while parbaking the crust.
  6. If you don't tolerate oats, check out are classic pie crust recipe here.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Cookie Truffles

These  Cookie Truffles are the CUTEST gluten-free treat that you can make for any occasion. They’re made using a handful of ingredients, including our favorite gluten-free chocolate cookie, are no bake and are so easy they’d be a great activity to do with the kids! Perfect to serve up for any fun event! Think Christmas, Hanukkah, Halloween, Valentine’s Day, or just for a sweet treat! Made in partnership with my friends at Simple Mills!

Gluten Free Cookie Truffles

Cookie Truffles

How cute are these gluten-free Cookie Truffles? They are a super easy treat to put together and they are SO DELICIOUS! I was inspired to make these based off of those Oreo truffles that you see all over the internet. I won’t lie, that version is good, but the ingredients in them are no longer a part of my diet so I knew when planning for halloween recipes that it was time to re-create it!

The truffles couldn’t be easier to make! They use minimal ingredients with super simple directions and could definitely be a fun family activity to get in to the halloween spirit. We decorated our truffles as mummies, which include a white chocolate coating, but we’re also including substitutes to make dairy free versions using dairy free dark chocolate and dairy free cream cheese. We tested both versions and both were equally delicious.

no bake truffles

A few notes and tips on making Cookie Truffles:

  1. To crush the cookies you can either do so in a food processor, or you can place the cookies in a zip tight bag and roll over them with a rolling pin. We did it both ways and the outcome of the cookies were the same either way! Because it involved washing less dishes we preferred doing it by hand with a bag and rolling pin.
  2. Make sure to cool the cookie truffles before coating with the chocolate! This helps the truffle hold its shape, and it helps the chocolate set quicker. If you are making the mummy version, make sure to also cool the white chocolate coated truffles before piping or drizzling on the stripes.
  3. When decorating the mummies with the stripes, move quickly to place on the chocolate chips “eyes” because the white chocolate can set quickly.
  4. Choose a high quality white chocolate! We found a few versions that had only about 6 ingredients! If doing a dairy free dark chocolate truffle make sure to check that the chocolate you buy is dairy free.

white chocolate dipped cookie truffles

The most important element to this recipe is the cookie! I came across Simple Mills products a few months ago and was instantly in love. The crackers were the first product I tried and I loved how much they reminded me of my beloved childhood saltine. Now, they’re a staple in my house and have since tried many more of the products. So when I was looking for the best cookie to make these truffles I knew Simple Mills would be it! I find them in many grocery stores, on Thrive Market, and on Amazon here! When we tested these cookie truffles, we were blown away by these crunchy cookies and knew they were the answer for our convenient no-bake treat!

the best gluten free chocolate cookies

If you like this easy treat, check out these others:

Gluten Free Cookie Truffles

Cookie Truffles

Prep Time 00:40 Inactive Time 00:40 Total Time 0:40 Yields 28

Ingredients

  • 8 ounces cream cheese, softened (see note for dairy free)
  • ¼ cup organic powdered sugar or 3 tablespoons coconut sugar
  • 2 boxes (11 ounces total) Simple Mills Double Chocolate Crunchy Cookies
  • 1 teaspoon vanilla extract
  • 8 ounces good-quality white chocolate or dark chocolate
  • Chocolate chips, to garnish
  • Other garnish ideas: Crushed Candy Canes, Sprinkles, etc.

Directions

  1. In a stand mixer or with a hand mixer, beat cream cheese and powdered sugar until light and fluffy.
  2. Crush chocolate cookies either with a food processor, or by hand in a plastic bag with a rolling pin, until finely ground.
  3. Add ground cookies and vanilla extract to cream cheese mixture until fully combined.
  4. Take a tablespoon of mixture and roll into balls, roughly about 28 and place on a small baking sheet lined with parchment.
  5. Place in refrigerator to firm up, at least 20 minutes, or 1 hour.
  6. Melt white chocolate, using preferred method (see note), and let cool slightly before moving on to next step, about 5-10 minutes.
  7. Using a fork dip each truffle in melted white chocolate until fully coated and excess chocolate has dripped back into the bowl. Place truffle back on the baking sheet and continue until all are coated.
  8. Return to the refrigerator to cool white chocolate coating, at least 10-15 minutes.
  9. Once cooled finish decorating. Either place white chocolate in a piping bag with a small opening and drizzle over one truffle at a time (this method makes for less waste of white chocolate), or using a spoon drizzle the white chocolate over the truffle to make a mummy design. Immediately place two mini chocolate chips on truffles to make mummy eyes before drizzled white chocolate has cooled. Continue with this pattern until all truffles are decorated. (see note)
  10. Store in refrigerator for 3-5 days until ready to serve.

Recipe Notes

  1. Want to make this dairy free? Substitute regular cream cheese for your favorite dairy free version (We love the almond milk kind). And substitute the white chocolate for your favorite dairy free chocolate to turn these in to chocolate covered truffles. Simply dip the dairy free truffles in melted dairy free chocolate and garnish with sprinkles or leave as is.
  2. We prefer to melt white chocolate slowly in the stove top, using a double boiler. This just means a bowl is placed over a barely simmering pot of water. But if you prefer, you can melt in the microwave slowly in 30 second increments until fully melted.
  3. Take care to decorate one (or up to three) mummy truffles at a time with drizzle, and then place on chocolate chips. The white chocolate drizzle will firm up pretty quickly on the cooled truffle so you'll want to adhere the eyes before this happens.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Simple Mills. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Apple Hand Pies (Gluten-Free)

These Apple Hand Pies are such a great fall treat using my popular gluten-free pie crust recipe made with almond flour, and a classic apple pie filling that is heavy on the apple flavor, and perfect for so many things (hello pancakes & waffle topping)! They’re gluten-free and and the cutest thing to bake up with the bushels of fresh apples undoubtedly piling up in people’s homes this fall!  Plus, they are NOT hard to make!!

easy hand pies

Apple Hand Pies

Apple season is upon us! The glorious time of year when we all head out to the apple orchards in our sweaters with lattes in hand and pick as many delicious apples as we can hold in our arms and carry back to our cars. While the act of picking the apples is always fun, even better is coming home and baking up all the goodies with our apple spoils. We’ve got a few new apple recipes coming your way this month, and this first one does not disappoint. I took my easy gluten-free pie crust recipe and made a quick stove-top apple pie filling to place inside the cutest apple-stamped hand pies.

When you make a whole apple pie (new recipe coming this month!) the apple filling is definitely the star of the show, but with a hand pie it is heavy on the crust. Since you all have been loving my pie crust recipe (we do too!), featured in a few recipes here on the blog and found in my cookbook, we knew we should start there. We added a touch more sweetener, in the form of honey or maple syrup, just to round it out.

gluten-free hand pie dough recipe

Next we moved on to our apple pie filling. Hand pies bake pretty quickly in the oven, so you have to pre-cook your apple filling. We chose to use gala and granny smith apples, but check out this Guide to Baking with Apples if you want to switch it up. Next we cooked them with apple cider to really accentuate the apple flavor. We don’t go crazy with the spices, so it doesn’t distract from the apple, but just enough to make it feel like fall. You have to fully cool the apple pie mixture before placing it in the hand pies, but luckily this step can be done 1-2 days ahead of time to make assembling these really easy.

gluten-free apple pie filling

Tips for Rolling and Stamping Out Pie Dough

We know you aren’t intimidated by rolling and stamping out dough thanks to the Healthier Pop-Tarts recipe, but just in case you are nervous about it, here are some tips:

  1. Break down the steps: Make the pie dough ahead of time (1-2 days) then roll out the dough.
  2. Use parchment paper to prevent the dough from sticking to the your work surface or rolling pin.
  3. Work quickly when rolling, stamping and filling the hand pies. When the dough warms up, it’s hard to work with. If it does get warm, no worries: just place it in the refrigerator to cool back down and then begin again.
  4. Use cookie cutters to make uniform hand pies.

gluten-free pie crust

We filled the rolled out dough with about 3 tablespoons of cooled filling. As stated above, make sure the dough you are working with when placing the dough circles together is cooled so it doesn’t melt and deform in your hands. Place one stamped out dough circle on top of the filled one and crimp with a fork to seal. No need to egg wash them together as they seal pretty nicely.

Tools we use:

flaky gluten-free pie crust

How Long Do You Bake Hand Pies?

Once the hand pies are filled, egg washed on top and sprinkled with sugar (if using) they bake up pretty quickly in a 350ºF pre-heated oven for 15 minutes or so. We wanted a uniformly golden crust so halfway through we rotated the hand pies on the sheet tray. They last at room temperature about 2-3 days in an air-tight container, and can be reheated in a toaster to crisp up the crust.

gluten-free apple filling

If you like this fall dessert recipe, check out these other fall favorites:

Gluten-Free Apple Hand Pies

Apple Hand Pies (Gluten-Free)

Prep Time 00:35 Cook Time 00:15 Inactive Time 04:30 Total Time 00:50 Yields 5

Ingredients

For Pie Crust

For Apple Filling

  • 2 medium gala apples, peeled, cored and diced to 1/2"
  • 2 medium granny smith apples, peeled, cored and diced to 1/2"
  • 1/2 cup apple cider
  • 2 tablespoon maple syrup
  • 1-1/2 teaspoons lemon juice
  • 3/4 teaspoon ground cinnamon
  • pinch nutmeg
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons tapioca starch
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 tablespoon grass-fed butter (optional)

To Assemble

  • 1 egg, for egg wash
  • coarse raw sugar, optional

Directions

To Make Crust:

  1. In a food processor combine almond flour, tapioca flour, 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 a round disk, wrap in plastic wrap and transfer to refrigerator until cold, at least 4 hours or overnight. (See note)

For Pie Filling:

  1. In a medium sauce pan, add apples, apple cider, maple syrup, lemon juice, spices and salt and heat to medium-high. Cook, stirring frequently for 8-10 minutes until the exuded liquid from the apples has reduced and the apples are soft, but not broken apart. 
  2. In a small bowl make a slurry using tapioca and water and add it to the apple mixture, stirring continuously. Cook for 1 minute or until the mixture has thickened up.
  3. Once thickened, add vanilla extract and optional butter and stir to combine.
  4. Cool apple pie filling completely.

To assemble:

  1. Between two sheets of parchment, roll out dough to a thickness of 1/16" - 1/8" of an inch. Stamp out 10 circles that are 4" in diameter using a cookie cutter. You may have to re-roll scraps 2 or 3 times to get 10 circles. If your dough starts to get too warm to work with, place in the refrigerator on sheet tray until cool enough to handle 10-15 minutes.
  2. Gently place 5 circles on parchment on sheet pan. Place the remaining 5 on a separate sheet of parchment and if desired stamp out an apple shape from the center using a cookie cutter and stack on top of parchment line baking sheet. Place dough in the refrigerator on pan to chill for 15-20 minutes while the oven is pre-heating.
  3. Preheat oven to 350ºF.
  4. Remove dough from refrigerator and take off one sheet of dough lined parchment and set aside. Place 3 tablespoons of apple pie filling in the center of the dough and gently smooth down down the filling leaving a 1/2" border of pie dough. Repeat for the remaining 4.
  5. Top each filled dough with stamped dough circle and press your fingers along the edge to seal tightly. 
  6. Use a fork to crimp the edges. Brush with egg wash and top with raw sugar if desired.
  7. Bake at 350ºF for 15-18 minutes, rotating half-way through, until the crust is golden brown. 
  8. Let cool briefly before serving. Store at room temperature for 2 days in a closed container, reheating briefly in a toaster oven to crisp up crust before serving

Recipe Notes

  1. Pie dough will keep in the refrigerator, wrapped well, for 2-3 days.
  2. If pie dough is getting too sticky to work with, always place it in the refrigerator. Cooling down the pie dough as needed is the best trick you can use to make the prettiest hand pies. 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

What apple treats do you plan to bake up this fall?

Healthy Labor Day Recipes (Paleo & Gluten-Free)

I love Labor Day Weekend! It’s the last long weekend of the Summer, and it usually means beaches, BBQ’s, and all those summer recipes you’ve been pinning and saving. I’ve rounded up some favorite appetizers, side dishes, main dishes, and treats to satisfy every person at your home this weekend with these healthy labor day recipes!

Labor Day Paleo Recipes

Photo credit: Lexi’s Clean Kitchen, Against All Grain, Food Faith Fitness, With Food and Love, and Joyful Healthy Eats

Healthy Labor Day Recipes

While cook outs and BBQ’s are a great way to end the summer, you can also bring healthy and delicious dishes that everyone will LOVE.

Chicken Caesar Pasta Salad from Lexi’s Clean Kitchen

Spring Rolls from Lexi’s Clean Kitchen

Crunchy Chicken Slaw from Lexi’s Clean Kitchen

Beet Slaw from Lexi’s Clean Kitchen

Paleo Fish and Chips from Lexi’s Clean Kitchen

Caprese Pesto Pasta Salad from Lexi’s Clean Kitchen

Raspberry Peach Crumble from Lexi’s Clean Kitchen

Melon Salad with Prosciutto from Lexi’s Clean Kitchen

Baked Buffalo Wings from Lexi’s Clean Kitchen

Chicken Caesar Salad Burgers from Lexi’s Clean Kitchen

Dry-Rub Grilled Wings from Lexi’s Clean Kitchen

S’mores Pie from Lexi’s Clean Kitchen

Tropical Shrimp Ceviche from Lexi’s Clean Kitchen

Loaded Kimchi Fries from Lexi’s Clean Kitchen

Bruschetta Chicken from Lexi’s Clean Kitchen

Coconut Curry Ceviche from Lexi’s Clean Kitchen

Tomato Jalapeño Salmon Burgers from Lexi’s Clean Kitchen

BBQ Chicken Pizza from Lexi’s Clean Kitchen

Berry Cobbler from Lexi’s Clean Kitchen

Honey Mustard Chicken Wings from Lexi’s Clean Kitchen

Grilled Peach, Avocado, and Crab Salad from Lexi’s Clean Kitchen

Lightened Up Piña Coladas from Lexi’s Clean Kitchen

Moroccan Chicken Burgers from Lexi’s Clean Kitchen

Chili Garlic and Lime Chicken Satay Skewers from Lexi’s Clean Kitchen

Sriracha Lime Chicken Chopped Salad from Lexi’s Clean Kitchen

Grilled Salmon and Shrimp Scampi from Lexi’s Clean Kitchen

Chicken Bacon Ranch Baked Hummus Dip from Lexi’s Clean Kitchen

Honey Lime Fruit Salad with Homemade Cinnamon Sugar Chips from Lexi’s Clean Kitchen

No-Bake Cookie Dough ‘Cheesecake’ Bars from Lexi’s Clean Kitchen

Cantaloupe Ginger Cocktails from Lexi’s Clean Kitchen

Grilled Sweet Potato Salad with Honey Mustard Vinaigrette from Lexi’s Clean Kitchen

Cherry Lemonade Popsicles from Lexi’s Clean Kitchen

Frosè from Lexi’s Clean Kitchen

Vanilla Honey Fruit Salad with Brownie Crisps from Lexi’s Clean Kitchen

Grilled Caesar Salad with Blackened Shrimp from Lexi’s Clean Kitchen

Edible Cookie Dough Dip from Lexi’s Clean Kitchen

Slow Cooker Pulled Pork from Lexi’s Clean Kitchen

Caprese Pesto Pasta Salad from Lexi’s Clean Kitchen

Watermelon, Kale, and Feta Salad from What’s Gaby Cooking

Sweet Potato Bites from The Law Student’s Wife

Creamy Roasted Corn Avocado Dip from Petite Allergy Treats

Cilantro Lime Grilled Shrimp from Food Faith Fitness

Grilled Bourbon Chicken from SkinnyTaste

Grainy Mustard Potato + Massaged Kale Salad from With Food and Love

Sticky BBQ Korean Chicken Wings from So Let’s Hang Out

Chopped Thai Chickpea Salad from Ambitious Kitchen

Pulled Pesto Chicken with Tomato Jam Portobello Burgers from Busy in Brooklyn

Paleo Burgers with Balsamic Caramelized Onions & Avocado from Joyful Healthy Eats

Grilled Prosciutto Peach Salad from Against All Grain

Blueberry Caramel Popsicles from The Healthy Maven

Greek Chicken Gyro Salad from FoodieCrush

Raspberry Coconut Cupcakes from Texinerin

Vanilla Cashew Ice Cream from Primal Palate

Vegan Peanut Butter Cookie Dough Ice Cream from Minimalist Baker

What are you doing for Labor Day?


Happy Cooking!

-Lexi