Baked Sweet Potato Chips

Baked Sweet Potato Chips

Serves 6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Appetizers, Other Vegetables, Snacks
Misc CHILD FRIENDLY
Occasion BARBECUE, CASUAL PARTY

Ingredients

  • 1 Large sweet potato
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin or seasoning of choice

Directions

Step 1
Preheat your oven to 400F.
Step 2
Using a mandolin, slice sweet potatoes as thin as possible.
Step 3
Toss slices with salt and spice.
Step 4
Arrange the potato slices, in a single layer, on a baking sheet lined with parchment paper. Bake for 10 minutes, or until edges start to crisp.

You’ll need a good mandolin to slice these baked sweet potato chips extra-thin. They make a great snack for kids and parties.

Dairy-Free Cheesy Kale Chips

Dairy-Free Cheesy Kale Chips

Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Appetizers, Leafy Greens, Snacks
Misc CHILD FRIENDLY

Ingredients

  • 1 bunch kale
  • 2 teaspoons olive oil
  • 2 pinches sea salt
  • 1/4 cup nutritional yeast

Directions

Step 1
Clean and rinse kale. Pat or spin dry. Tear out stem and discard. Tear leaves into bite-sized pieces.
Step 2
In a large bowl, add in olive oil, sea salt and nutritional yeast. Place on a large baking sheet and bake at 250F for 15 minutes. Turn over and cook for 5 more minutes.

You can save a lot of money by making these super-easy, dairy-free, cheesy kale chips. Your kids will gobble them up!

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.

COCONUT-FLOUR CHIA CRACKERS

COCONUT-FLOUR CHIA CRACKERS

Serves 8
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Snacks
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE
Occasion CASUAL PARTY
Website For the Love of Food!

Ingredients

  • 1/2 cup coconut flour
  • 1/4 cup ground chia seeds
  • 1/4 cup coconut oil
  • 3/4 cups boiled, filtered water
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon granulated garlic
  • 1/2 teaspoon fresh rosemary (minced)

Note

Yes!  Here's a great, crunchy little cracker that is egg-free as well as being Paleo-, GAPS and SCD-legal.  Enjoy!

Directions

Step 1
Preheat oven to 375F.
Step 2
Using a whisk or fork, mix the dry ingredients in a bowl until well incorporated.
Step 3
Add the coconut oil into the bowl.
Step 4
Add the hot water a little at a time, stirring as you add it in. (This will melt the coconut oil.)
Step 5
Mix well with a spoon, stirring and mashing out any lumps that might still exist. Once you have a uniform dough in a ball, place it on your silpat or unbleached parchment-paper lined tray and roll out. Keep rolling your dough until it is as thin as you can get it without seeing through or tearing it. Feel free to move pieces of dough around and press it in- the dough is forgiving and easy to "cut and paste."
Step 6
Slice into squares with a pizza cutter.
Step 7
Bake for approximately 20 minutes depending on your oven.

 

Grain-Free Granola

Grain-Free Granola

Serves 16
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Egg-Free, GAPS/SCD, Gluten-Free, Vegan, Vegetarian
Meal type Snacks
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD

Ingredients

  • 2-1/2 cups chopped cashews (soaked overnight, rinsed and drained)
  • 2-12 cups chopped pumpin sees (soaked overnight, rinsed and drained)
  • 1 cup dried fruit
  • 1/8 cup raw, local honey
  • 1/8 cup ghee, pastured butter or coconut oil (melted, if you want a dairy-free version, use either ghee or coconut oil)
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1/2 teaspoon sea salt

Directions

Step 1
Preheat oven to 350F. Combine all ingredients and spread out on a parchment-paper-lined baking sheet.
Step 2
Bake 20-30 minutes, stirring 2-3 times. Remove from oven when golden brown.
Step 3
Allow to cool, then crumble into a glass container. Store in fridge.

This grain-free granola is a great alternative for regular granola. You can use any combination of nuts and seeds, but I chose cashews and pumpkin seeds because of their high zinc content.

 

Coconut Flour Banana Bread

Coconut Flour Banana Bread

Serves 10
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Allergy Egg
Dietary Dairy-Free, GAPS/SCD, Gluten-Free, Vegetarian
Meal type Bready Foods, Breakfasts, Snacks
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT
Coconut flour is a great alternative for those looking for gluten-free and/or grain-free recipes. You can't just substitute it into any recipe, though, because it soaks up moisture like a sponge. Instead, you need a recipe like this one, that's designed for coconut flour.

Ingredients

  • 1 cup coconut flour
  • 3 Large bananas (very ripe and smashed)
  • 4 Large pasture-raised eggs
  • 6 tablespoons ghee or coconut oil (melted)
  • 1/3 cup raw, local honey
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon (I prefer Celyon cinnamon)
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla bean powder

Note

Coconut flour is a great alternative for those looking for gluten-free and/or grain-free recipes.  You can't just substitute it into any recipe, though, because it soaks up moisture like a sponge.  Instead, you need a recipe like this one, that's designed for coconut flour.

Directions

Step 1
Preheat oven to 350F. Oil bread pan.
Step 2
Mix bananas, honey, oil/ghee, vanilla and eggs.
Step 3
In a separate bowl, mix the coconut flour, baking soda, sea salt and cinnamon.
Step 4
Add the dry ingredients to the wet and stir until well combined.
Step 5
Spoon batter into bread pan. Bake for 35-40 minutes or until golden brown.

 

Grain-Free Hazelnut Cookies

Grain-Free Hazelnut Cookies

Serves 24
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Egg, Tree Nuts
Dietary Dairy-Free, GAPS/SCD, Gluten-Free, Vegetarian
Meal type Bready Foods, Desserts, Snacks
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT

Ingredients

  • 2 cups hazelnuts, ground
  • 2-1/2 cups almond flour
  • 1 teaspoon baking soda
  • 2 pasture-raised eggs
  • 3/8 cups ghee, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)
  • 1/3 cup cold, filtered water
  • 2 tablespoons raw, local honey
  • 1/4 teaspoon cinnamon (I prefer Ceylon cinnamon)

Directions

Step 1
Preheat the oven to 350F. Grease a cookie sheet.
Step 2
Combine hazelnut and almond flours with baking soda, 4 tablespoons of ghee, and water. Mix well.
Step 3
To make the glaze, melt 2 tablespoons of ghee with honey and cinnamon.
Step 4
Drop rounded spoonfuls of mixture into a ball, then flatten. Bake for 10-15 minutes, or until the edges are golden brown.
Step 5
Remove cookies from oven, brush with glaze, return to oven and bake for 2-3 more minutes, or until the glaze has melted into the cookies.

These grain-free hazelnut cookies are not too sweet, so they make a nice snack; they’re also GAPS, SCD and Paleo-legal. If you’d like something sweeter, add in 1/3 cup of raw, local honey to the batter.

 

Paleo Cinnamon Cookies

Paleo Cinnamon Cookies

Serves 24
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Egg, Tree Nuts
Dietary Dairy-Free, GAPS/SCD, Gluten-Free, Vegetarian
Meal type Bready Foods, Desserts, Snacks
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT

Ingredients

  • 3 cups almond flour
  • 1 pinch baking soda
  • 4 tablespoons ghee, pastured butter or coconut oil (melted)
  • 1/2 teaspoon cardamom powder
  • 3/4 teaspoons cinnamon (I prefer Celyon cinnamon)
  • 1/4 teaspoon vanilla extract
  • 1/4 cup raw, local honey
  • 2 pasture-raised egg whites (beaten stiff)

Directions

Step 1
Preheat the oven to 350F.
Step 2
Combine all the ingredients together in a mixing bowl, except for the egg whites.
Step 3
Mix thoroughly, and then fold in the beaten egg whites. Pour into a 13" x 9" ovenproof dish and bake until a knife inserted into the center comes out clean, approximately 15 minutes. Cut into squares.

Have you tried Ceylon cinnamon? If you do, you’ll never go back to the regular grocery-store kind because it really kicks these Paleo cookies up a notch.

Gluten-Free Raspberry Scones

Gluten-Free Raspberry Scones

Serves 12
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Dairy, Egg, Tree Nuts
Dietary Dairy-Free, GAPS/SCD, Gluten-Free, Vegetarian
Meal type Bready Foods, Breakfasts, Desserts, Snacks
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT

Ingredients

  • 5 tablespoons ghee, pastured butter or coconut oil
  • 1/4 cup SCD yogurt (fermented at home)
  • 2 pasture-raised eggs
  • 1 teaspoon vanilla extract
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cardamom powder
  • 1/3 cup raw, local honey
  • 1/4 cup raisins
  • 1/4 cup raspberries (fresh or frozen)
  • 2 cups almond flour

Directions

Step 1
Preheat the oven to 350F. Grease a large baking tray.
Step 2
In a food processor, blend together all the ingredients except the almond flour. Make sure the batter is well pureed. Add the almond flour to the mixture and blend again.
Step 3
Drop batter onto the greased baking tray, in 2-inch circles that are evenly spaced. Bake for 15 minutes, or until the edges turn golden brown and/or a knife inserted into a scone comes out clean.

You can enjoy these SCD/GAPS-legal, gluten-free raspberry scones at high tea, breakfast, brunch or for a snack.

 

Onion and Rosemary Socca Bread

Onion and Rosemary Socca Bread

Serves 8
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Appetizers, Bready Foods, Side Dishes, Snacks
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT
Occasion CASUAL PARTY

Ingredients

  • 3 tablespoons ghee, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)
  • 1/2 teaspoon sea salt or garlic salt
  • 1 cup chickpea or chickpea-fava bean flour
  • 1 cup filtered water
  • 1 teaspoon fresh rosemary (minced)
  • 1 Large onion (diced)

Note

This is a super-fast, super-easy snack that's gluten-free, dairy-free and egg-free.

 

Directions

Step 1
Mix flour, salt and rosemary into a medium bowl. Slowly add water, whisking to remove lumps. Stir in 2 Tbsp. ghee or oil. Cover and set aside for an hour.
Step 2
Preheat oven to 475F. Heat remaining oil in large cast-iron skillet, swirling the pan to coat until oil is shimmering. Place onions in pan, then pour batter in. Place pan in oven and cook until batter is lightly browned on top, 12-18 minutes. Remove from oven, slice and serve.

 

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