grain free Archives - Page 17 of 32

Flourless Pumpkin Cookies (Vegan, Paleo)

September 19, 2014November 5, 2017 Melissa King 41 Comments

Okay it’s officially September so I feel like I can start with a pumpkin recipes. Starting with these Flourless Pumpkin Cookies. One can never have too many pumpkin recipes right? Especially if they are healthy pumpkin recipes.

Personally, I eat pumpkin all year long, but I many people don’t. These Flourless Pumpkin Cookies would be a great recipe to start with. I

t’s super easy, has few ingredients and there is no mixer needed! If you are a lover of all things pumpkin, you may also enjoy this post.

Flourless Pumpkin Cookies

These pumpkin cookies are vegan, gluten free and grain free. They are also paleo friendly.

If you wanted a nut free version, you could probably use pumpkin butter or sunflower seed butter in place of the cashew butter. These cookies also freeze well if you want to make a double batch!

Super Rich Healthy Fudge

September 13, 2014December 14, 2014 Melissa King 52 Comments

I am all about sneaking vegetables into desserts when I can. That is exactly what I did with this Super Rich Healthy Fudge. This fudge tastes super rich and satisfying, but it contains a secret ingredient. It’s not beans or zucchini either! If you like desserts with hidden veggies, you may like this, this or this.

This super rich healthy fudge is vegan, gluten free, grain free and paleo. I can see this recipe being adapted to include other flavors or ingredients. I added some chocolate chips to the top of mine, but nuts or toasted coconut would be yummy too.

Paleo Pumpkin Pie Cupcakes

September 7, 2014May 26, 2017 Melissa King 323 Comments

You guys! These paleo pumpkin pie cupcakes are pretty bomb. It all started with this recipe. One of my readers asked me if I could do a healthier version.

Well I always love a challenge, and I have to say these paleo pumpkin pie cupcakes came out awesome. Unlike the original, mine have NO flour and NO refined sugars.

They are also dairy free, egg free and vegan. You can whip them up pretty fast!

You don’t even need a mixer to make the cupcakes. Just a food processor or blender will do. If you want to make the whipped topping, you will need a mixer.

It’s super easy to make though. If you love pumpkin, you may also like this post. I use bananas in the recipe, but I swear you can’t taste them with the pumpkin and spices.

At least I couldn’t. I was very surprised at how the texture of these cupcakes was very close the texture of actual pumpkin pie.

Vegan Pad Thai

September 2, 2014September 2, 2014 Melissa King 18 Comments

I just love Pad Thai. Now that I am vegan, I wanted to make a Vegan Pad Thai. This vegan pad Thai came out really yummy! In addition to being vegan, this healthy pad Thai recipe is also gluten free and grain free! I used zucchini noodles to make this healthy pad Thai recipe. I just love my spiralizer. That is what I used to make the zucchini noodles. Totally worth getting in my opinion. This super easy recipe can be made up in no time at all. If you like to use your spiralizer, you may also like this and this.

I highly recommend keeping the sauce and the vegetables separate until you are ready to eat. The zucchini noodles can release moisture that can make the sauce seem a bit watery. I actually spiralized my zucchini the day before I went to use it in the recipe. I just stored it in a strainer with a bowl underneath to catch the excess water. It seemed to work well. We actually ate this meal cold, but I am guessing you can heat it up as well. This may not taste exactly like traditional pad Thai, but it is a great option for vegans. Very yummy!

Peach Chia Jam (No Refined Sugar)

August 29, 2014May 25, 2017 Melissa King 19 Comments

Peach Chia Jam. I made you a chia jam! Are you seeing the peaches show up at your grocery store?

We are well into summer here in Texas, so I thought I would make some peach chia jam. It turned out so good.

The best thing about this peach chia jam, is that there is no canning, boiling or pectin involved! The chia seeds do all the work. This chia jam is made in the refrigerator. Super easy!

Another great thing about this jam is that it contains no added sugars. Peaches are so sweet on their own, so I didn’t feel the need to add anything extra.

However, if you like things a little sweeter, you can probably add a couple teaspoons of maple syrup or raw honey.

This jam needs to be stored in the fridge and it should last a couple weeks. It’s great on toast, on top of yogurt, or even as a pancake topping!

Cookie Butter Chocolate Cups

August 23, 2014December 14, 2014 Melissa King 12 Comments

I am a big fan of chocolate cups. These cookie butter cups are my latest creation. I also have some pumpkin chocolate cups and some copycat Reese’s cups on the blog. I used my homemade cookie butter to fill these cookie butter chocolate cups, but you can also use the store bought cookie butter too. I used chocolate chips for the chocolate coating, but I am guess my 3 ingredient chocolate recipe could be used as well.

This yummy chocolate dessert is vegan, gluten free and paleo. It’s also very easy to make. I made mine in standard sized muffin cups, but I think making mini cups would be great too. Then you could use them as an ice cream topping. 🙂 The gingerbread-like flavors of the cookie butter go so well with the chocolate.