This Pineapple Mango Gluten Free Crisp is a tropical fruit dessert that is easy, bright, and perfectly portioned for two. Coconut sugar provides caramel sweetness, and the gluten free crisp topping is made with almond flour and oats. A small batch dessert that is great for spring, Easter, or summer!
This gluten-free apple crisp is as welcome on a weeknight as it is at a dinner party! Whole and ground oats are used in place of white flour, and are combined with pecans, maple sugar and spices for a tantalizing topping that would be delicious draped over nearly anything (think berries in the spring, peaches in the summer…). It also has nearly half the sugar and butter of regular crisp recipes, but I promise you won’t miss them! A hint of cardamom and vanilla paste lend aromatic sweet warmth, but are optional. For a vegan version of the crisp, swap out the butter for coconut oil and serve the crisp with a dairy-free coconut ice cream. You can either bake the crisp in an 8x8-inch (or similar-sized) baking dish, or in smaller individual baking dishes. While the crisp takes slightly longer than an hour to make because of the baking time, the prep process is really easy!
A small batch recipe for Chocolate Orange Gluten Free Tarts made with an almond and oat cocoa crust, and a creamy chocolate ganache filling brightened with fresh orange zest and juice. This is an easy no-bake dessert for two that is gluten free, refined sugar free, and incredibly decadent!
This luscious gluten free peach crisp features warm and juicy spiced peaches with a crunchy pecan and oat topping. It just happens to be a healthy peach crisp recipe, but you’d never know it!! This crisp features a high topping-to-fruit ratio, maximizing the cookie-like crust (oh YES!). It’s naturally sweetened with coconut sugar or maple sugar (although you can use brown sugar if you prefer), and the topping is made with just oats, making it naturally gluten free. For a vegan version, use coconut oil or vegan butter in the topping. *If your peaches are not very juicy and ripe, cut back the cornstarch to 2 teaspoons.
If you’re looking for a crowd-pleasing but easy dessert that takes less than 20 minutes of prep, then this gluten free pear crumble is for you! Warm cinnamon and ginger spiced pears are topped with a buttery oat and walnut nut topping for a soul satisfying finale to any meal. Candied ginger gives the crumble unexpected warmth and spice, like a pair of bright golden earrings (but it’s optional). It’s the kind of dessert you can curl up with on a Wednesday night in your pajamas, or share with friends for an elegant holiday dinner. For a vegan version, swap out the butter for vegan butter or coconut oil.
These delightful Honey and Orange Mini Bundt Cakes are gluten free and refined sugar free! A blend of almond flour and oat flour to make 3 perfectly moist cakes full of floral and fruity honey and the essence of orange.
These Blueberry Overnight Oats are quick, easy, and the perfect meal prep for a busy week ahead. These oats boast creamy cashew butter, sweet blueberries, and cozy almond milk. It is vegan, gluten free, and has no processed sugar.
Easy one-bowl Banana Oatmeal Muffins are made with almond flour, ripe banana, instant oats and fresh blueberries. These delicious and healthy muffins are completely gluten free, oil free, dairy free and refined sugar free!
Healthy baked oats with blueberries & zucchini recipe is a soft and deliciously sweet breakfast that your kids will love. It's easy & very simple, vegan, gluten-free, and sugar-free...
These vegan cinnamon rhubarb muffins make a perfect breakfast or a lean snack to enjoy in the afternoon with tea. Besides being quick and easy to make, they are also oil-free, sugar-free, dairy-free, gluten-free (if you use gluten-free oat flour).
Learn how to make the best overnight steel cut oatmeal. This easy, healthy breakfast is made with almond milk, peanut butter and shredded coconut, is vegan, gluten-free and can be stored in a mason jar in the refrigerator all week.
When it comes to recipes I couldn't live without, these banana oatcakes rank high on my list of must-haves. They're a cinch to pull together, and they're a perfect grab-and-go breakfast or sweet snack. They're also sugar-free, dairy-free and gluten-free! The batter is made simply with old fashioned rolled oats, banana puree (made by blending whole bananas), nuts, flaxseed (for a bit of extra fiber), coconut oil and vanilla. You can cook them as they are, or doctor them up with chopped chocolate, raisins or dates. They can be stored in the fridge for up to a week (they're even better the next day), or in the freezer for a few months. I like to reheat them in the toaster oven before serving, allowing them to crisp up on top.
This is an easy but absolutely irresistible strawberry crisp! The naturally gluten-free topping is made right in the food processor with whole oats, spices, nuts, and butter or coconut oil (for a vegan version). It gets sprinkled on top of vanilla-laced strawberries. A touch of cardamom is optional, but it gives the crisp a beautiful aroma (try it!). Feel free to swap out the strawberries for other summer berries (or do a mix of several!), such as blueberries, raspberries and/or blackberries. It's important to let the crisp cool slightly before serving to allow the juices to thicken. Serve it with a dollop of whipped cream (or coconut cream) or ice cream for a dessert that will make you swoon! The crisp also makes for a fabulous breakfast when topped with plain yogurt. Don't miss the video above!
Who needs oats for granola? This nutritional powerhouse is made with millet and buckwheat, along with chia seeds, pumpkin seeds, nut butter and coconut oil. It’s packed with protein and fiber and has a delicious nutty-sweet flavor. Serve the granola it on its own with yogurt or milk, or try sprinkling it over smoothie bowls or even on salads. The type of nut butter you use will affect the flavor, so go with what you like (I usually opt for almond butter or sunflower seed butter, but it’s up to you!). You can either sweeten the granola with honey or make it sugar free by using stevia instead. Different brands of stevia vary in their intensity, so be sure to taste as you go (I’ve also found that the more you eat stevia the more you become accustomed to its taste; if you’re trying it for the first time start small). Be sure to rinse the millet and buckwheat before combining them with the other ingredients—the moisture will help the granola to clump slightly. Sometimes I add chopped dark chocolate to this granola after it cools!
Summer is quickly approaching and this Gluten Free Strawberry Shortcake Cake makes an easy, and pretty, summer dessert! This small batch mini cake features two layers of light and moist cake with fluffy Whipped Coconut Cream and delicately sweetened fresh strawberries.
These naturally sweetened, gluten free blueberry cornmeal muffins are incredibly moist and tender, and they’re bursting with blueberries. Made with just almond flour and cornmeal, you’d never know they’re gluten free! The muffins are awesome just as they are, or you can dress them up with an easy honey butter (see the Tips). I love using a medium grind cornmeal in these muffins, as it provides some crunch, but you can use any cornmeal you have (just avoid corn flour). Take note that if you use a dark colored muffin tin you’ll want to check the muffins early, as they may brown faster. Check out my other tips below!
This gluten free chocolate almond cake is my go-to, everyday cake. It comes together in under an hour and is the kind of thing I can whip up on a weekday as a special treat (think: Mid-week birthdays! Valentine’s Day! School celebrations!). It’s rich and chocolatey, and yet simultaneously light. Almond flour and dark chocolate give the cake its opulence, but since it doesn’t contain any oil, the cake is surprisingly demure. Be sure to whip the eggs for a full 2 to 3 minutes, until they’re doubled in volume and lightened in color (the whipped eggs are the only leavening agent in the cake). Also, for the best flavor, use a good quality chocolate with a 70% cocoa content. I like to bake the cake in a springform pan so that I can remove it before serving, but you could use a greased 9-inch cake pan instead. The cake can be served on its own with powdered sugar as a casual treat or snack, or you can dress it up with whipped cream and berries for an elegant dessert. I often make it the day before, as it gets even better with age.
My healthier version of a sandwich cookie, these Gluten Free Oreo Cookies with Coconut Sugar Cream are easy to make, delicious, and vegan!Gluten-Free, Vegan, Whole Grain; Free of: dairy, eggs, soy, cane sugar
This Easy Gluten Free Plum Crisp is easy to make for a healthy dessert and super simple! Plus it's allergy friendly, gluten free, nut free, and veganGluten-Free, Vegetarian; Free of: Dairy, eggs, soy, cane sugar
For me, there are few aromas that are as enticing or welcoming as homemade granola baking in the oven—toasted oats and nuts, cinnamon, vanilla, almond and a hint of coconut… irresistible. This healthy, fiber-rich recipe is packed with wholesome ingredients and is lightly sweetened with honey (or you can use maple syrup or a mix of both). It comes together easily and makes a batch that’s big enough to last weeks. Be sure to let the granola cool completely before adding the dried fruit (you can use any dried fruits you like, although I’m partial to cherries and currants). Enjoy the granola with milk or yogurt for a healthy breakfast or snack, or sprinkle it over roasted fruit or frozen yogurt for a delicious and nutritious dessert!
There's nothing quite like the taste of strawberries and rhubarb together! Celebrate summer with this lower-sugar Strawberry Rhubarb Crisp, it's gluten free, vegan, and peanut freeGluten free, vegan, whole-grain; Free of: tree nuts, peanuts, soy, eggs, dairy