Honey Yogurt Frosting

Honey Yogurt Frosting

Serves 16
Prep time 10 minutes
Allergy Dairy
Dietary Egg-Free, GAPS/SCD, Gluten-Free, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY

Ingredients

  • 2 cups homemade yogurt (drained; measurement is of drained yogurt)
  • 1/2 cup raw, local honey
  • 2 teaspoons vanilla extract

Directions

Step 1
Combine ingredients in a mixing bowl and beat until fluffy.
Step 2
Spread on cooled cake.

Try this GAPS/SCD-legal honey yogurt frosting for a healthier cake! It’s tangy, delicious and extremely easy to make. Your family will love it!

Vegan Coconut Milk Frosting

Vegan Coconut Milk Frosting

Serves 16
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Tree Nuts
Dietary Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY

Ingredients

  • 14oz homemade coconut milk (see recipe)
  • 2 teaspoons agar powder
  • 2 pinches sea salt
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened, shredded coconut
  • 2 tablespoons cashew butter

Directions

Step 1
Combine the coconut milk and agar in a small saucepan. Allow to sit for 10 minutes. Place on stove over medium-high heat, whisk continuously until agar is completely dissolved, about 15 minutes. You may have to lower the heat if mixture gets too "bloopy" (big bubbles). Once dissolved, whisk in salt, maple syrup, vanilla and shredded coconut and season to taste. Place in freezer for 20 minutes. Once firm, break into pieces and process with cashew butter until smooth. Refrigerate until needed.

Now you can make a healthier cake with this vegan coconut milk frosting! It’s dairy-free and uses maple syrup as a sweetener.

Coconut Chia Pudding

Coconut Chia Pudding

Serves 2
Prep time 2 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Desserts, Snacks
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD

Ingredients

  • 1 cup full-fat coconut milk
  • 3 tablespoons chia seeds
  • 1/2 teaspoon vanilla bean powder

Directions

Step 1
Combine all ingredients in a lidded jar. Shake a few times. Refrigerate for at least 30 minutes. Top with your favorite fruit!

I use vanilla bean powder for depth of flavor and also so I can skip the alcohol in this super-easy coconut chia pudding recipe.  It’s Paleo-, GAPS- and SCD-legal.

Grain Free Brownies

Grain Free Brownies

Serves 16
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes
Allergy Egg
Dietary Dairy-Free, Gluten-Free, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT
Website Edward & Sons

Ingredients

  • 1/3 cup ghee or coconut oil (melted)
  • 6 Large pasture-raised eggs
  • 1 cup palm sugar, coconut sugar, succanat or rapidura
  • 1/2 cup cocoa powder (sifted)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup coconut flour (sifted)

Note

These gluten-free, grain-free brownies are more of the cake type.  I've substituted a low-glycemic sugar (palm sugar, coconut sugar, succanat or rapidura) for regular sugar.  Make these an occasional treat, not an everyday snack or dessert.

Directions

Step 1
Preheat oven to 350F. Grease an 8" x 8" baking dish.
Step 2
Whisk cocoa powder, coconut flour, salt and sugar together. Blend in coconut oil.
Step 3
Whisk eggs and vanilla together. Mix with dry ingredients.
Step 4
Pour batter into baking dish and bake for 30-35 minutes until a toothpick inserted comes out clean.

Grain-Free Pumpkin Pie

Grain-Free Pumpkin Pie

Serves 8
Prep time 30 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 45 minutes
Allergy Egg, Tree Nuts
Dietary Dairy-Free, GAPS/SCD, Gluten-Free, Paleo, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD
Occasion HOLIDAYS

Ingredients

For the crust:

  • 1-1/2 cup almond flour
  • 3/4 cups whole pecans (soaked overnight, rinsed, drained and dehydrated)
  • 1 tablespoon coconut oil
  • 2 tablespoons raw, local honey
  • 1 Large pasture-raised egg
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1/4 teaspoon ground ginger

For the filling:

  • 1 Medium pie pumpkin
  • 1/2 cup almond milk or coconut milk
  • 3 Large pasture-raised eggs
  • 1 Large pasture-raised egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon lemon zest
  • 1/2 cup raw, local honey

Directions

For the crust:
Step 1
Add the pecans to a food processor and process until they have turned into a coarse flour. Add the rest of the crust ingredients and process for 15 seconds, until a dough forms.
Step 2
Press the dough into a pie plate, spreading it up the sides and covering the bottom. Price a few shallow holes in the crust with a fork to keep it from bubbling when baking.
Step 3
Bake the crust at 325F for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
For the filling:
Step 4
Cut pumpkin in half; scoop out seeds. Place halves in a steamer basket and steam on the stove over for 20-30 minutes, or until soft. Scoop out filling.
Step 5
Put 2c. of pumpkin filling into a medium bowl; freeze the rest for later use. Whisk remaining ingredients together with filling. Pour the filling into frozen pie crust.
Step 6
Bake at 350F for 35 minutes or until the custard has set but is still slightly jiggly in the center. Remove from oven and refrigerate until chilled.

Cardamom is a nice addition to this grain-free pumpkin pie that is gluten-free and dairy-free. It’s also GAPS/SCD and Paleo-legal.

Grain-Free Apple and Pear Crisp

Grain-Free Apple and Pear Crisp

Serves 8
Prep time 15 minutes
Cook time 55 minutes
Total time 1 hours, 10 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Egg-Free, GAPS/SCD, Gluten-Free
Meal type Desserts
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE HOT

Ingredients

  • 2 cups almond meal
  • pinch sea salt
  • 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1/2 teaspoon cardamom
  • 1/4 cup coconut oil (melted)
  • 1/4 cup raw, local honey
  • 1 tablespoon vanilla extract

Filling:

  • 1/2 cup apple juice (freshly juiced, if possible)
  • 1/2 Large lemon (freshly squeezed)
  • 2 teaspoons grass-fed gelatin
  • 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1/2 teaspoon ground nutmeg (freshly grated, if possible)
  • 3 Large apples
  • 2 Large pears

Directions

Step 1
Preheat oven to 350F.
Filling:
Step 2
Whisk together apple juice, lemon juice, gelatin and filling spices in a medium-sized bowl.
Step 3
Peel, core and slice apples and pears to 1/4" thick. Add them to juice mixture. Stir to coat. Transfer to an oiled 9" pie pan.
Topping:
Step 4
Combine almond meal, salt and spices in a medium bowl.
Step 5
In a separate bowl, whisk together coconut oil, honey and vanilla. Pour into bowl of dry topping ingredients. Using your hands or a spoon, mix together until a coarse dough forms. Mixture will be crumbly. Crumble mixture on top of the apples and pears in the baking dish.
Step 6
Cover the top of dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 5-10 minutes or until the top is golden brown. Let cool 15-20 minutes before serving.

In the fall, when it’s apple and pear season, this grain-free apple and pear crisp makes a tasty comfort food.  I love the bit of cardamom in the topping!  This recipe is suitable for the GAPS/SCD and Paleo diets.

Chocolate Avocado Pudding

Chocolate Avocado Pudding

Serves 4
Prep time 5 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY, SERVE COLD
Website TreeHugger

Ingredients

  • 2 Large ripe avocados
  • 2 tablespoons coconut oil
  • 1/3 cup raw, local honey
  • 3 Large dates (soaked in warm water for 15 minutes, chopped)
  • 1/2 cup cacao powder
  • 2 teaspoons vanilla extract
  • 1/2-1 cup non-dairy milk

Directions

Step 1
Add ingredients to a food processor or blender in the following order: oil, dates, honey, vanilla, half the non-dairy milk, avocados, cocoa powder.
Step 2
Blend until smooth, 2-3 minutes. Add additional non-dairy milk until the pudding is the consistency you want. A little on the thin side is best since it will thicken in the refrigerator. Refrigerate.
Step 3
Top with your favorite toppings: nuts, raspberries, mint leaves, sliced banana, shredded coconut.

Creamy chocolate avocado pudding – without the cream! This recipe is so delicious, creamy AND it’s got the good fats from avocado.

German Chocolate Gluten Free Dairy Free Egg Free Cake

German Chocolate Gluten Free Dairy Free Egg Free Cake

Serves 16
Prep time 45 minutes
Cook time 30 minutes
Total time 1 hours, 15 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY
Occasion CASUAL PARTY

Ingredients

Frosting:

  • 14oz coconut milk
  • 2 teaspoons agar powder
  • 2 pinches sea salt
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened, shredded coconut
  • 2 tablespoons cashew butter

Cake:

  • 3/4 cups sorghum flour
  • 3/4 cups tapioca starch
  • 1/2 cup cocoa powder (sifted)
  • 1 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda (aluminum-free)
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1-1/2 cup almond milk
  • 1/2 teaspoon raw apple cider vinegar
  • 1/4 cup flax eggs ((1 Tablespoon ground flax seeds mixed with 3 Tablespoons water))
  • 1/4 cup coconut oil (melted + more for greasing pan)
  • 1 tablespoon vanilla extract

Directions

Frosting:
Step 1
Prepare the frosting first: Combine the coconut milk and agar in a small saucepan. Allow to sit for 10 minutes. Place on stove over medium-high heat, whisk continuously until agar is completely dissolved, about 15 minutes. You may have to lower the heat if mixture gets too "bloopy" (big bubbles). Once dissolved, whisk in salt, maple syrup, vanilla and shredded coconut and season to taste. Place in freezer for 20 minutes. Once firm, break into pieces and process with cashew butter until smooth. Refrigerate until needed.
Cake:
Step 2
Grease 8" cake pan with coconut oil. Preheat oven to 350F.
Step 3
Place the sorghum flour, tapioca starch, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum and sea salt in a medium bowl. Whisk well to combine.
Step 4
Mix the almond milk, cider vinegar, flax eggs, melted coconut oil and vanilla extract in a separate, smaller bowl.
Step 5
Add the wet ingredients to the dry ingredients. Whisk together all ingredients until thoroughly combined and the batter is smooth and thick.
Step 6
Pour batter into cake pan and bake for 25-30 minutes or until an inserted toothpick comes out clean.
Step 7
Frost the cake, serve and enjoy!

This German Chocolate gluten free dairy free egg free cake is not too sweet yet delicious! It’s completely vegan and perfect for birthdays.  For those who have never tried a gluten free cake before, the texture is a little gummier than a typical cake because of the xanthan gum, but you won’t even care!

Paleo Pie Crust

Paleo Pie Crust

Serves 8
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Allergy Egg, Tree Nuts
Dietary Dairy-Free, Diabetic-Friendly, GAPS/SCD, Gluten-Free, Paleo, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE

Ingredients

  • 2 cups nuts of choice (soaked overnight, dehydrated and chopped)
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut oil (melted)
  • 1 Large pasture-raised egg

Directions

Step 1
Preheat oven to 350F.
Step 2
Place flour and salt in a food processor and pulse briefly.
Step 3
Add coconut oil and egg and pulse until mixture forms a ball.
Step 4
Press dough into a 9-inch pie plate.
Step 5
Bake for 8-12 minutes.

Who says you can’t have pie if you’re on the Paleo or GAPS/SCD diet?  You can with this Paleo pie crust that’s super-easy to make.

 

Egg-Free Coconut Cookies

Egg-Free Coconut Cookies

Serves 16
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Egg-Free, GAPS/SCD, Gluten-Free, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY, FREEZABLE, SERVE COLD, SERVE HOT

Ingredients

  • 1-1/4 cup coconut flour
  • 3/4 cups ghee or coconut oil
  • 3/8 cups raw, local honey
  • 1/8 teaspoon sea salt

Directions

Step 1
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Mix all ingredients; dough will be soft and slightly sticky. Divide into 16 small balls and flatten slightly on the baking sheet.
Step 2
Bake until the edges are light golden, about 10 minutes. These over bake quickly, so keep an eye on them. Enjoy warm from the oven!

I’m on a quest to find egg-free recipes after discovering I have an egg allergy. These egg-free coconut cookies fit the bill!

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