Super Easy Dessert Chips (gluten free optional)

We just bought our first house, so the moving has been HECTIC (read: living on more junk food than usual and without a refrigerator). Luckily, these are an exciting snack/dessert for the kids to break up the monotony!

Ingredients:

  • tortillas, ripped into chip pieces (I used corn for me, flour for kids)
  • sugar
  • cinnamon
  • caramel syrup
  • sprinkles (optional, I skipped for me)

Directions:

  1. Preheat oven to 350.
  2. Tear tortillas into chip size pieces. Spread out evenly on a baking sheet covered with parchment paper.
  3. Sprinkle cinnamon and sugar evenly across tortillas.
  4. Bake 10-15 minutes, until tortillas start to crisp, bubble, and brown. That’s the good stuff!
  5. Remove and let cool.
  6. Add caramel sauce and sprinkles and enjoy!

Simple Snickerdoodles (gluten and grain free)

My husband’s favorite cookie is the snickerdoodle, and for good reason! They are full of delicious, cinnamon goodness. Enjoy!

Ingredients:

  • 2 cups almond flour
  • 1 1/4 cup granulated sugar/swerve
  • 1 tsp cream of tartar
  • 1/4 tsp baking soda
  • 2 eggs
  • 1/2 cup softened salted butter or unsalted + 1 tsp salt
  • 1 tsp vanilla

For the Cinnamon Sugar Mixture:

  • Note: granulated swerve or other alternative sweetener works fine, but you’ll have to dust your cookies in the cinnamon mix afterwards instead of before cooking. I’ve noticed erythritol just dissolves into the cookie if it’s coated on beforehand.
  • 1/8 cup granulated sugar/sweetener
  • 1 tbsp cinnamon

Directions:

  1. Preheat oven to 350.
  2. In a large mixing bowl, cream butter with granulated sweetener until light and fluffy, about 5 minutes.
  3. Add in eggs and vanilla and mix for 1-2 minutes until incorporated.
  4. Add in almond flour, cream of tartar, and baking soda and mix until well combined.
  5. optional, but recommended: move dough to refrigerator for 20-30 minutes. This makes rolling balls easier.
  6. In a smaller bowl combine sugar and cinnamon and mix. If you’re using regular sugar, you can roll into 1 inch balls and coat the cookies well in the mixture. If not, wait and coat after baking.
  7. Place balls on parchment paper on 2 large baking sheets and bake for 14-17 minutes or until the edges are just starting to brown.
  8. Remove from oven and allow to cool.
  9. Enjoy!

Easy Paleo Pecan Bars (gluten and grain free)

Ingredients:

For the crust:

  • 1/4 cup coconut flour
  • 1 cup almond flour
  • 1/2 cup softened butter, salted

For the topping:

  • 2 large eggs
  • 1/4 cup honey
  • 1 tbsp date syrup, maple syrup, or molasses
  • sprinkle of cinnamon
  • 1/4 tsp vanilla
  • 2 cups pecans

Directions:

  1. Preheat oven to 375.
  2. In a small bowl combine flours and softened butter. Mash together until well incorporated.
  3. Using 2 sheets of parchment paper, roll the “dough” out flat. Transfer the bottom piece of parchment paper into a square baking tray.
  4. In a larger bowl mix eggs, honey, syrup, vanilla, and cinnamon. Whisk together.
  5. Add pecans to the bowl and mix until pecans are well coated.
  6. Pour pecan mixture over the crust.
  7. Bake 20-25 minutes or until set.

Thanksgiving Carrot Apple Pecan “Pie” (gluten and grain free)

This is a wonderful blend of nostalgic fall flavors mixed into one nutty, sweet slice. Everything easy, leftover, and extra, not already used in a recipe or set aside for something to be cooked later, thrown into one pan of magic. We made this for Thanksgiving breakfast. It can be dessert. It pairs wonderfully with a cup of coffee, although the kids preferred milk.

There is no crust. There is no fuss. Simply mix it all together, pour it in a pan, and bake!

Ingredients:

  • 2 cups pecans, chopped
  • 3/4 cup brown sugar/swerve
  • 2-3 carrots shredded
  • 1-2 large apple, shredded
  • 1 tbsp instant coffee
  • 1 tbsp cinnamon
  • 1 tsp pumpkin spice
  • 3 tbsp oil, plus more for greasing
  • 2 eggs
  • 1 tbsp molasses, 1 tbsp honey (optional)
  • 1/8 cup coconut or almond flour (to thicken)
  • 1 tbsp flaxseed

Directions:

  1. Preheat oven to 375.
  2. Shred apple and carrot with a food processor or cheese grater.
  3. In a large bowl mix carrot, apple, pecans, sweeteners, flour, flaxseed, spices, and coffee. Taste (make sure you like it!) Adjust to taste.
  4. Add oil and eggs. Mix well.
  5. Spread into greased pan or baking tin. Bake 40-45 minutes or until visibly set.
  6. Allow to cool and serve.

Stuffing with Sausage (gluten and grain free)

Thanksgiving is here, and this year some of us have extra time to play around with new recipes. Why not experiment with a fun, nutritious twist on a classic side? I have taken this to family gatherings and there is never leftovers! It’s now a family go-to for holidays.

Ingredients:

  • 4 pounds pork sausage–I like to blend 2 hot, 1 sage, and 1 country mild
  • 1 cup sweet peas, frozen
  • 2-4 large onions, diced
  • A few cloves of minced garlic
  • 1 pound cremini mushrooms–others are fine, I just like these
  • 2-5 large sweet potatoes, diced
  • 1 pound riced cauliflower (optional, I’ve been omitting it in recent years)
  • Oregano, paprika, rosemary black pepper, salt to taste
  • Cooking fat, such as avocado, olive, coconut oil, or tallow

Directions:

  1. Dice onions. In a large skillet, cook 1-2 lbs sausage and onions over medium high heat until meat is cooked thoroughly and onions have released their water and browned.
  2. Dice mushrooms and sweet potatoes.
  3. Transfer cooked sausage into large bowl or container. I like to use a huge sheetpan for the oven to mix everything evenly.
  4. Fry next 2 pounds of sausage over medium high heat. Add to pan.
  5. Add fat to pan and fill with vegetables. Fry over medium high heat until cooked through and starting to caramelize. Add desired spices. Add to larger pan.
  6. Repeat step 5 until all ingredients are cooked. Combine in large dish, mix together, and enjoy!

Polarizing Scrambled Egg Breakfast (gluten and grain free)

Eggs are a wonderful beginning to the day, and with sausage doubly so! But all ya’ll who like runny eggs, ew. Milk in eggs? That’s just wrong. I used to wonder why I hated eggs as a kid. It’s because they had copious amounts of milk poured in and were a runny, goopy mess. With age comes wisdom, I guess.

These are the eggs that you need to jazz up your breakfast routine. You’ll thank me later.

Ingredients:

  • 2-4 eggs
  • 1/4 lb sausage
  • 1/2-1 onion, diced (I prefer red)
  • Sliced mushroom (optional)
  • 1 tbsp red pepper flakes
  • 2-4 tbsp cooking fat
  • Salt to taste

Directions:

  1. Throw onions, mushrooms, and sausage into a pan. Fry on high heat until sausage is cooked through and the vegetables are caramelizing.
  2. Reduce heat to medium. Add red pepper flakes and eggs. Mix.
  3. Continue to cook, stirring until the eggs start to turn golden brown. Remove from heat, salt, and serve.

Pumpkin and Nut Porridge for Fall

Some mornings I feel like making something a little different for the kids. They will only eat eggs for so many days in a row, and I like experimenting on them. 🙂 This porridge is quick and easy, with only a minimal amount of work required.

If you have leftover pumpkin, it’s so great to freeze in small containers or an ice cube tray for later. I’ve been keeping it around in cubes for fall.

Ingredients:

  • 1/2 cup pecans, chopped or ground
  • 1/4 cup almond meal or flour
  • 1/4 cup pumpkin puree
  • 1/4 cup almond (or other) milk
  • 7-10 stevia drops
  • Dash of salt
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup or alternative (I use Lakanto Maple Flavored Syrup)

Directions:

1. In a small pot combine almond flour, pumpkin, pecans, and almond milk and simmer.

2. Add stevia drops, salt, cinnamon, and pumpkin pie spice. Stir and allow to simmer for another minute.

Stir in maple syrup. Remove from heat.

Serve with whipped cream or a drizzle of kefir for a hearty, fall inspired breakfast or satisfying dessert.

Apple Cinnamon Mini Pie Pockets (grain free)

I never liked apple pie as a kid in spite of wanting to. Every time I tried it something about the texture of the apples was never quite right to me; they would be partially crunchy with peels still clinging to the sides. Finally I’ve learned what I didn’t like about it! Crunchy cooked apple isn’t for me. 

Ingredients:

  • This apple filling 
  • 4 oz cream cheese
  • 1 cup mozzarella cheese
  • 1 egg
  • 1/4 cup granular swerve
  • 4 tbsp coconut flour
  • 1 1/4 cup almond flour
  • 1 tbsp cinnamon
  • Dash of salt

Directions:

  1. Preheat oven to 400°. Make apple filling.
  2. In a large microwavable mixing bowl, combine mozzarella and cream cheese. Microwave for 30 seconds to a minute, until cheese begins to melt.
  3. Remove from microwave and vigorously stir with fork.
  4. Add egg and stir.
  5. Add swerve, cinnamon, salt, coconut flour, and almond flour. Mix together until doughy. You will need to knead with your hands towards the end.
  6. Using a folded piece of parchment paper and rolling pin, pull a small ball of dough out. Roll the dough into a rectangle shape about 1/4 inch thick.
  7. Spoon a large spoonful of apples into the middle. Using the parchment paper, fold the sides of the dough over the apples, enveloping them in a pouch. Set aside on baking sheet with parchment paper.
  8. Repeat steps 6 and 7 until dough is used up.
  9. Bake for 20 minutes.
  10. Enjoy.

Quick Grain And Gluten Free Pancake and Waffle Mix

Ingredients:

  • 1 1/2 cups almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 tbsp heavy whipping cream (optional, omit for dairy free)
  • 1/2 cup almond milk
  • 1/4 tsp vanilla
  • 1/2 tbsp cinnamon

Directions:

  1. Whisk ingredients together well with a fork or whisk.
  2. Using a container with a pour spout or large spoon, pour onto griddle or nonstick pan. Cook on medium heat until batter becomes bubbly throughout.
  3. Flip and cook 1-2 more minutes. Remove from pan.

We usually just top these with butter, but the possibilities are vast–you can use whipped cream, fruit, maple syrup, honey, or cinnamon butter!

Lemon Raspberry Crumble (gluten and grain free)

My kids love berries, I love berries. We all love berries. Sometimes you just gotta have some berries.

Disclosure: some of the supplies linked are affiliate links, meaning that, at no additional cost to you, I will receive a commission if you use this link to make a purchase. As an Amazon Associate I earn from qualifying purchases.

Ingredients:

For the crust:

Crumble Topping:

Directions:

  1. Preheat oven to 400°.
  2. In a large mixing bowl, melt butter. Add egg and lemon extract and whisk with a fork. Add dry ingredients and combine well. 
  3. Line a small baking pan with parchment paper or grease with butter. Flatten batter mixture into the bottom of the pan evenly. Bake for 15 minutes. 
  4. In a small pot, combine butter, swerve, and raspberries. Cook for 10-15 minutes to remove some of the water and create a syrup.
  5. In your mixing bowl, melt butter. Add lemon extract, swerve, almond flour, and salt.
  6. Remove raspberries from heat and allow to cool a little bit. Remove crust from oven. Once the raspberries have cooled a little bit, pour over crust. 
  7. Add crumble mixture over the top. Bake for 15 minutes. 
  8. Remove from oven and allow to cool. Enjoy!