Gluten Free, Healthy Desserts, Recipes

High-Protein Blueberry Pancakes

Photo courtesy of Leaves of Life

Ingredients: 

  • 1 16-ounce tub of cottage cheese
  • 5-6 eggs
  • 1-2 heaping tbsp GF pancake mix
  • Salt and cinnamon to taste, if desired
  • 1 cup frozen wild blueberries
  • Coconut oil for frying

Instructions:

  1. Turn skillet on medium heat and add 2-3 tbsp coconut oil
  2. Blend top 4 ingredients until smooth
  3. Stir in (don’t blend) blueberries (best if used frozen to thicken batter)
  4. Fry on each side 3-4 minutes (a lid helps batter to cook more evenly)
  5. Top with maple syrup and enjoy!

Think outside the recipe: add flax seed, shredded coconut or other fruit to increase fiber and try topping with fresh fruit! You could also include a couple of sausage links.

Dairy-Free, Gluten Free, Grain-Free, Healthy Desserts, Recipes

Chocolate Chia Pudding

Photo courtesy of Leaves of Life

Ingredients:

  • 1 cup milk (cashew, coconut, hemp, etc)
  • 4 dates
  • 2-1/2 tbsp cacao powder
  • ½ tsp stevia
  • ½ tsp vanilla
  • 6 tbsp chia seeds

Instructions:

  1. Blend milk and dates in high speed blender until smooth.
  2. While running on low speed, add cacao, stevia, vanilla and lastly, chia seeds.
  3. Allow to sit a few minutes and reblend gently 2-3 times until chia seeds stay suspended.
  4. Pour into serving or storage container.
Dairy-Free, Gluten Free, Healthy Desserts, Recipes

Nutty Cacao Bars Recipe

Photo courtesy of Leaves of Life
Ingredients:
  • 1 cup nut butter (almond, sunflower, cashew, etc)
  • ¼ cup raw honey (or less and add some stevia to taste)
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt
  • 1 – 1½ cups puffed brown rice crisps Find this at Whole Foods
  • 4 scoops Bone Broth Protein or Bone Broth Collagen (Pure, chocolate or vanilla flavor)
  • ½ cup cacao nibs (70% cacao or more)
  • Optional: 1-2 handfuls of nuts (walnuts, pecans, etc)
Instructions:
  1. Mix first 4 ingredients together
  2. Add protein powder and mix thoroughly
  3. Fold in rice crisps, cacao nibs. and nuts
  4. Mix thoroughly
  5. Put in 8 x 10 baking pan with parchment paper
  6. Let set up in refrigerator (~30 minutes)
  7. Once set, cut into 1” x 1” squares
  8. Refrigerate until serving

Tips: Try different types of crunchy additives: Dang coconut crisps, toasted nuts, seeds, dried fruit, etc

Dairy-Free, Gluten Free, Grain-Free, Healthy Desserts, Paleo, Recipes

Paleo Pumpkin Pie

Paleo-Pumpkin-Pie-3670
Photo and recipe courtesy of Elana’s Pantry

Pie Crust Ingredients:

  • 2 cups almond flour
  • ¼ tsp sea salt
  • 2 tbsp coconut oil
  • 1 egg
  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9-inch pie dish

Filling Ingredients:

  • 14-16 ounces pumpkin puree (fresh or canned)
  • 3 eggs
  • ½ cup coconut milk
  • ½ cup honey
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp sea salt
  • 1 Paleo pie crust, unbaked
  1. In a food processor combine pumpkin puree and eggs
  2. Pulse in coconut milk, honey, cinnamon, nutmeg, and salt
  3. Pour filling into Paleo pie crust
  4. Bake at 350° for 45 minutes
  5. Allow to cool, then refrigerate for 2 hours to set up
Dairy-Free, Gluten Free, Grain-Free, Healthy Desserts, Paleo, Recipes

Paleo Chocolate Pecan Pie

Chocolate Pecan Pie

Photo courtesy of Leaves of Life. Recipe courtesy of Elana’s Pantry

Pie Crust Ingredients:

  • 2 cups almond flour
  • ¼ tsp sea salt
  • 2 tbsp coconut oil
  • 1 egg

Instructions:

  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9-inch pie dish

Filling Ingredients:

  • 1 9″ unbaked Paleo pie crust
  • 3 large eggs
  • 1 cup coconut sugar
  • 2 tbsp coconut oil, melted
  • 1 ½ cups chocolate chunks
  • 2 cups whole pecans

Instructions:

  1. In a food processor, combine eggs, coconut sugar, and coconut oil
  2. Stir in pecans and chocolate chips by hand
  3. Transfer filling into unbaked crust
  4. Bake at 350° for 40-50 minutes, or until set
  5. Cool completely before slicing, and serve
Dairy-Free, Gluten Free, Grain-Free, Healthy Desserts, Paleo, Recipes

Pumpkin Pie Bars

pumpkin bars
Photo courtesy of Leaves of Life. Recipe courtesy of PaleOMG
Ingredients:
For the Crust
  • 6 dates, pits removed
  • 1 cup almond butter
  • 2 eggs
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • Pinch of salt
For the Filling
  • 1 (14oz) can pumpkin puree or approximately 2 cups fresh pumpkin puree
  • ½ cup canned coconut milk
  • ¼ cup coconut butter melted to be just a bit soft
  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp ground ginger
  • dash of ground cloves
  • Pinch of salt
For the Topping
  • ½ cup pecans, roughly chopped
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • ½ tsp cinnamon
  • Pinch of salt

Instructions:

  1. Preheat oven to 350 degrees
  2. Let’s start with the crust. Add your dates and almond butter to a food processor and pulse until it breaks down together
  3. Then add 2 eggs, honey, vanilla extract, cinnamon, and salt and puree until smooth
  4. Grease an 8×8 glass baking dish with some coconut oil, pour in your crust and use a spoon to smooth evenly
  5. Bake for 12-15 minutes or until crust is firm and cooked through when you poke it with a toothpick.
  6. Let cool.
  7. While your crust is baking, make your filling ingredients
  8. Add pumpkin puree and all other ingredients and puree until completely smooth
  9. When your crust is cool, top it off with your pumpkin puree filling and smooth out evenly
  10. Lastly, make your topping
  11. Add 2 tablespoons of coconut oil to a small skillet on medium heat and add chopped pecans. These will burn easily, so be careful.
  12. While constantly mixing the pecans, add your maple syrup, cinnamon, and a bit of salt and continue to stir until pecans have roasted a bit, about 3-4 minutes
  13. Pour pecans on top of pumpkin puree filling
  14. Cool in refrigerator for 30+ minutes
  15. Cut and serve. Keep in fridge to keep from losing shape
Dairy-Free, Gluten Free, Grain-Free, Healthy Desserts, Recipes

Dark Chocolate Nutty Bars

Nutty Bars
Photo and recipe courtesy of Leaves of Life

Ingredients:

  • 1 cup unsweetened shredded coconut
  • 2 cups nuts of your choice (I use raw nuts so oils are intact)
  •  2/3 cup sunflower butter or nut butter
  • 1/2 cup coconut oil
  •  3 tbsp. honey (I used 1-1/2 tbsp and some stevia to taste)
  •  1 tbsp. vanilla extract
  • 3 tbsp. ground flax seeds (or chia)
  • 10 ounce dark chocolate, melted (I tried using 88% Endangered Species and added stevia to my batch (not the batch shown), but it hardened and cracked when I tried to slice–maybe should not have let it harden before slicing–or added coconut butter?)

Instructions:

  1.  Pulse nuts in food processor until like coarse sand
  2. Add all other ingredients except chocolate and blend thoroughly
  3. Pour onto wax paper or foil lined pan and smooth to the corners
  4. Refrigerate 1-2 hours until set
  5. Pour melted chocolate on top and chill 5-10 minutes
  6.  Lift from pan and cut into bars
  7. Refrigerate until ready to enjoy (keeps their shape)

Delish!

 

 

 

Dairy-Free, Gluten Free, Grain-Free, Healthy Desserts, Paleo, Recipes

Pumpkin Bread

pumpkin bread
Recipe courtesy of Against All Grain. Photo courtesy of Leaves of Life.

Ingredients:

  • 2 large eggs
  • 3/4 cup unsweetened sunflower seed butter or tahini
  • 1/2 cup grade B maple syrup or honey
  • 1/2 cup pumpkin puree
  • 3 tbsp soft ghee, coconut or palm oil plus more to grease pan
  • 2 tsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup arrowroot powder
  • 1-1/2 tbsp ground cinnamon
  • 2 tsp ground nutmeg
  • 2 tsp grain-free baking powder
  • 1/2 tsp grated lemon zest
  • 1/2 tsp ground ginger
  • 1/4 tsp sea salt

Instructions:

  1. Preheat oven to 350.
  2. Lightly grease an 8-1/4 by 4-1/2 inch loaf pan.
  3. Place a piece of parchment paper on bottom of pan.
  4. In a high-speed blender/food processor, combine eggs, sunflower butter, maple syrup, pumpkin puree, oil or ghee, lemon juice and vanilla.  Puree until smooth and creamy, about 30 seconds.
  5. Add arrowroot powder, cinnamon, nutmeg, baking powder, lemon zest, ginger and salt.  Blend for 30 seconds until well combined.
  6. Pour batter into prepared loaf pan.
  7. Bake 60 minutes, until toothpick inserted in center comes out clean.
  8. Remove loaf from oven and allow to cool for 15 minutes before removing.
  9. Allow to cool completely before eating.
Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Healthy Desserts, Recipes

Delicata Squash Rings

squash
Recipe and photo courtesy of Leaves of Life. Crispy and salty on the outside, sweet and tender on the inside…these delicata squash rings taste like dessert—and no need to remove the beautiful skin

Ingredients:

  • Delicata squash
  • 1-2 tbsp. coconut oil
  • Salt and pepper to taste

Instructions:

  1. Cut delicata in half shortways and remove both stem ends.
  2. Remove seeds with a spoon and slice into 1/4 inch slices.
  3. Arrange on a cookie sheet and drizzle with liquid coconut oil, then toss to coat.
  4. Sprinkle with salt and pepper.
  5. Bake at 400 for 30-40 minutes, turning halfway through cook time.

Tip:

Try adding a sprinkle of cinnamon to enhance the sweetness and help balance blood sugar.