Apple Pie (Grain-free, Dairy-free, Soy-free, Egg-free, Nut-free, Paleo)


I am excited about this one, especially with Thanksgiving so quickly approaching! For many people with various food allergies, sometimes the holidays can be quite challenging, especially when having to avoid so many of the treats they used to enjoy. Wait no longer. πŸ™‚ Here is one that is sure to please your guests! It is free of the common allergens, but it certainly is not “taste-free”.

This recipe is a combination of my own creative twists and the help of Breanna from He Won’t Know It’s Paleo. I used her recipe for the crust of this pie. You can find this recipe here:

Apple Pie Crust

For the filling, I followed most of Breanna’s instructions, but I changed a few things. For the sake of making things clear, I will post the instructions right here:

5-6 medium apples-peeled, cored, and thinly sliced ( I used a combination of Granny Smith and Gala.)
3 tablespoons of sucanat
1 1/2 teaspoons of cinnamon
1 tablespoon maple syrup (grade B preferred)
pinch of salt
*Place the apple slices in a medium-sized mixing bowl. In a small bowl, mix together the cinnamon and sucanat. Add to the apples and stir. Finally, add the maple syrup and salt, and stir until combined. Pour into the unbaked pie shell (which you have already placed into a pie dish :)).

Finally the topping… πŸ™‚
ΒΌ cup palm shortening
1 tablespoon coconut oil
3 tablespoons tapioca starch
2 tablespoons coconut flour
Β½ cup sucanat
1 cup shredded coconut
1 teaspoon cinnamon
pinch of salt
*Mix all of the ingredients with hands. The mixture will be slightly crumbly but still stick to your hands somewhat. Place the topping over the pie.

*Make sure the oven is preheated to 350. Once preheated, cover the pie loosely with aluminum foil and bake for 40 minutes. Remove the foil and bake an extra 10 minutes, or until the topping is golden brown. Keep an eye on the crust. If it seems like it is getting too brown, cover just the crust edges with foil while leaving the center of the pie exposed. Remove from the oven and allow to cool. Serve with whipped coconut cream (or regular whipped cream if dairy is tolerated. :))

*Disclosure: This page may contain links of which I earn a small commission.

Mom’s Chocolate Chip Cookie (Made Gluten-Free)


Today, I am letting you in on my mom’s (passed down from my grandma/Oma) no-fail chocolate chip cookie recipe! Keep reading, because it is not too often people share those secret family recipes, right?! I think you will be quite pleased.

Since going gluten free several years ago, I have had quite a bit of fun taking recipes and transforming them into dishes or treats without the added allergen. πŸ™‚ One of the recipes that I knew I needed to master was the basic chocolate chip cookie! After several batches, I feel that this family recipe, made gluten-free, is a winner. πŸ™‚ Enjoy!

3 organic eggs
1 cup organic unsalted butter, softened but not melted
1 cup organic brown sugar (I get mine from Trader Joe’s)
1 cup organic white sugar (I get mine from Trader Joe’s)
1 tablespoon vanilla extract (Yes, TABLESPOON, not TEASPOON! :))
1 teaspoon baking soda
1/2 teaspoon salt
3 cups Pamela’s Gluten Free Flour (I love this brand because I don’t have to add any extra xantham gum to my recipe, which often leaves the cookies tasting somewhat “off”.) You can get it from Amazon or Vitacost! **Note: The original recipe calls for 3 cups of flour, but I usually end up putting in 3 1/2 cups so that I am able to roll the dough into balls without it being super sticky. It should roll well in your hands without it leaving too much dough stuck to your hands.
1 bag of your favorite chocolate chips (Guittard Milk Chocolate is excellent…)

Preheat the oven to 350.
Cream together all ingredients, except the flour and the chocolate chips, with an electric mixer. Now, the key here is to cream it to the point where it looks whipped, creamy, and light in color.
Add the flour, one cup at a time, and stir with a spatula. (See my italicized note above.)
With a cookie scoop or with your hands, roll the dough into balls. Place on a baking stone, and bake for 12-15 minutes, or until the cookies are golden brown. Remove them from the oven, and allow them to cool slightly on the stone. Remove carefully, and place onto a cooling rack. Enjoy while still warm. πŸ™‚

Disclosure: This blog contains links/ads of which I may earn a small compensation/commission by your purchase.

Oatmeal Creme Pies (Without the Oatmeal-AIP Friendly)


I am so excited about these! I ran to the store last night to pick up more ingredients for…um…my third batch in one week. πŸ™‚ Hey…let’s be honest. We have all had those treats that we have made multiple times in a week, right?! πŸ™‚ These are so tasty. Plus, they are great for anyone following the autoimmune protocol. πŸ™‚ Read more about the autoimmune protocol here. Enjoy! πŸ™‚

“No” Oatmeal Creme Pies

For the Cookies:

1 cup mashed sweet potato, cooked
1/4 cup coconut oil
1 gelatin egg substitute (gelatin egg substitute ingredients below)
1 tsp vanilla
1/2 cup mejool dates, gently packed (3 oz)
1 1/2 tsp lemon juice
1/3 cup coconut flour
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 cup unsweetened shredded coconut

For gelatin egg substitute:

1 tbsp gelatin (I like to use this brand. It has excellent health benefits and is a great protein
1 tbsp room-temp water
2 tbsp boiling water

For Creme Filling

6 tbsp water, divided
1 tbsp gelatin
1/3 cup honey. Use raw if at all possible. This will provide extra health benefits as well.
pinch sea salt

For Cookies:

Preheat oven to 350. Line 2 cookie sheets with parchment paper.
Make gelatin egg substitute: In small bowl, whisk 1 tbsp gelatin into 1 tbsp room-temp water. Add 2 tbsp boiling water. Whisk vigorously until combined and frothy. This is used in place of an egg.
In food processor, add first six ingredients: sweet potato, coconut oil, gelatin egg substitute, vanilla, dates and lemon juice. Process until smooth.
Add all remaining ingredients except for shredded coconut: coconut flour, cinnamon, salt, baking soda. Process again until smooth.
Add coconut and pulse to incorporate (or stir it in by hand).
Let sit 4-5 minutes to let coconut flour expand.
Spacing evenly apart, drop approximately 10 generous tablespoonfuls of cookie dough onto each parchment-lined cookie sheet. I am usually able to get 10 per sheet; you may find you get more depending upon the size you decide to make them. πŸ™‚
Press each cookie to 1/4″ thickness, gently rubbing each cookie into circles.
Bake for 16 minutes, until slightly firm to the touch.
Cool on wire rack. While cooling, prepare the filling.

For Creme Filling:

In a mixing bowl, whisk gelatin into 3 tbsp water. Set aside.
In small sauce pan set over medium heat, whisk together remaining 3 tbsp water, honey and salt. Bring to boil and boil exactly 5 minutes.
Carefully transfer boiling honey mixture into mixing bowl, pouring over rubbery gelatin. Mix on low. Then carefully and gradually increase speed to high, making sure the hot liquid doesn’t splatter out of the bowl. Beat on high for 5 minutes, until the mixture becomes a thick, white marshmallow-y creme.

Assembling the pies:

Right after the creme filling is finished whipping, use a regular dining spoon and spoon dollops of filling onto the back of one cookie. Pick up another cookie and gently press both cookies back-to-back to squish the creme filling to the outsides. Repeat with all cookies.
Serve and enjoy!

This recipe comes from He Won’t Know It’s Paleo.

Paleo Chocolate Frosting (or Topping)


Oooh…this is good, and it is just in time for summer. Who doesn’t love a little chocolate sauce on top of her ice cream? The great thing about this sauce is that it is tasty (No kidding!), but also, it only contains 2 ingredients–good quality chocolate (I prefer Enjoy Life chocolate chips or chunks) and full fat coconut milk. That’s it! It’s tasty, and actually, it is a super healthy dessert choice for topping, frosting cakes, or eating right off of the spoon.

If you know me, you know that I passionately research ingredients. Why? I want to know that what we eat is recognized by the body as natural and is supporting a lifelong lifestyle of wellness and health. I also want to find healthy food that tastes good! Every one of us has had an experience with “health food” that we want to forget forever, and I can say, I have definitely had my fair share of those times as I have continued on this journey of wellness. When it comes to this recipe, as well as others I post, you can know that I have researched it, made it, tasted it, and have approved it! πŸ™‚

So why use Enjoy Life chocolate and full fat coconut milk? This brand of chocolate is a frequent choice of mine since it is gluten free, wheat free, dairy free, peanut free, tree nut free, egg free, soy free, fish free, shellfish free. It is an allergy friendly chocolate, and this reputable company is knowledgeable when it comes to the ingredients they put into their products. They quote the following in their mission : “At Enjoy Life, our whole business is making smile-good foods that keep people’s insides happy. We are focused on providing foods that are not only safe, but taste great too. That’s why all of our foods are specially made to be gluten-free and free of the 8 most common allergens.” When it comes to the coconut milk, I most often will use the full fat option because it is a great source of medium chain fatty acids and lauric acid. Check out the benefits of coconut as well as a recipe for homemade coconut milk from the Wellness Mama. I have not personally made the homemade version yet, but am excited to try it. For now, I use the Native Forest brand of coconut milk as I know that their cans are BPA free.

So, without further ado, here is the recipe! Enjoy, knowing that you have created a healthy version of a delectable treat!

Paleo Chocolate Frosting/Topping

3/4 Enjoy Life Chocolate Chips

6 Tablespoons of full fat coconut milk

Directions: In a double boiler, gently heat the coconut milk and chocolate together. Stir frequently until smooth. Remove from heat and enjoy! Store any leftovers (if there are any) in the fridge. πŸ™‚

Recipe from: Living Healthy With Chocolate