35 Gluten-Free Recipes for Easter

Easter Recipe Roundup

Vegetarian Three Bean Chili

Hey guys, here are a bunch of easy, healthier, gluten-free recipes that you can make on Easter weekend. Enjoy the time that you get to spend with your family, good food, and the reason for Easter. Let’s celebrate Him.


Breakfast + Brunch
Asparagus and Goat Cheese Frittata
Sauteed Chard with Quinoa + Eggs
Caramelized Apple, Onion and Sweet Potato Hash
Coconut Cacao Granola
Grain-Free Blueberry Orange Scones
{Healthier} Gluten-Free Cinnamon Rolls
Quinoa Sausage Balls
Kale and Sweet Potato Hash with Pepitas

Sweet Treats
Red Velvet Cupcakes with Cream Cheese Frosting
Grain-Free Baked Glazed Donuts {2-ways}
Flourless Rocky Road Cookies
{3-Ingredient} Vegan Banana Nutella Cookies
Raw Coconut Cacao Almond Cookies
Grain-Free Almond Butter Chocolate Chunk Cookies
Raw peach Tart

Baked Goods
Grain-Free Cinnamon Banana Bread
Paleo Herb Dinner Rolls
Rosemary Corn Muffins

Gluten-Free Flatbread and Homemade Hummus
Cauliflower Mashed ‘Potatoes’
Herb Roasted Carrots
Maple Pecan Sweet Potato Casserole
Vegan Mac ‘n Cheese
Sauteed Asparagus + Mushrooms with Ginger Soy Dressing
Roasted Cauliflower + Chickpeas with Dijon Vinaigrette

Main Dishes
Crispy Baked Chicken Wings
Crock Pot Turkey Chili Verde
Classic Spaghetti and Meat Sauce
Kale, White Bean and Sausage Stew
Quinoa Stuffed Acorn Squash
Warm Zucchini and Corn Salad
Black Rice Salad with Butternut Squash
Roasted Acorn Squash + Quinoa Salad
Lentil Stew with Tomatoes and Kale
Stuffed Acorn Squash with Wild Rice and Kale

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{Healthier} Gluten-Free Cinnamon Rolls

Healthier cinnamon rolls, where you can eat more than one, in one sitting, and not feel that bad about it? Oh yes I did.

healthier gluten free cinnamon rolls

Normally, I like to keep my recipes simple and quick. Well, this is not one of those recipes. Let me rephrase, it is definitely simple, just not quick. These beautiful little cinnamon roll babies are a labor of love. But SO SO SO worth it. Oh my Heavens, you just wait.

Really, the actual working time of this recipe is maybe about 30 minutes. The majority of the time is spent waiting on the dough to rise. And you can pass that time by washing dishes, dancing in your living room, or watching YouTube videos. Go learn how to dougie, grrrl.

Like I said, it’s really not hard, and will rock your taste buds’ world. Let me walk you through it…

Mix the dough, let it rise, then roll it out and paint it with butter.


Sprinkle with sugar. {The coconut sugar is ah-mazing in these.}


Keep sprinkling.   {On a side note, I couldn’t roll the dough into a square to save my life. But I think you get it. Please don’t call the cinnamon roll police.}


Then shake, rattle and ROLL…


Then cut your butter and sugar filled roll into cute little bite sized cinnamon rolls.


Then stuff those little rolls into a baking dish. It helps if you’re good at Tetris.


Bake until they are a pretty brown color. {I know, brown is not pretty. Just go with it.}


Then, slather that beautiful icing that makes me want to do a happy dance to this song allllllll over those babies.


Oh my gosh, are you dancing yet? I am.



Please please please make cinnamon rolls for your family this Easter. They will love you forever and ever. Not that they wouldn’t already. You know what I mean.


{Healthier} Gluten-Free Cinnamon Rolls

Yield: Makes 18-20 rolls

Adapted from Hello Gluten Free


  • 3 1/2 cups gluten-free all-purpose flour (plus more for rolling.) I used this one.
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/2 cup warm water
  • 3/4 cup coconut milk (or other dairy or non-dairy milk of your choice)
  • 1/3 cup coconut sugar (You could also use muscavado or brown sugar)
  • 1/3 cup butter, coconut oil, shortening or non-dairy butter substitute, softened
  • 1 tsp salt
  • 3 teaspoons ground flaxseeds
  • 1 large egg
  • Filling
  • 1/4 cup butter, coconut oil or non-dairy butter substitute(I used vegan EarthBalance), softened
  • 1/4 cup + 1 tbsp coconut sugar
  • 1 tbsp cinnamon
  • Icing
  • 1 cup powdered stevia (or powdered sugar)
  • 2 tablespoons coconut oil, slightly softened or shortening
  • 1 teaspoon vanilla
  • 2 1/2 tablespoons unsweetened almond milk (or any non-dairy or dairy milk)


  1. In a large bowl, dissolve the yeast in the warm water. Allow it to rest for about 5-10 minutes. Stir in the milk, sugar, butter, salt, flaxseed, egg and 2 cups of the flour. Beat until flour is incorporated and smooth and then add the rest of the flour. It will be stickier than a standard gluten containing dough. Don’t worry about it feeling different.
  2. Once the dough is fully incorporated, divide it in half and place each half in a greased bowl, lightly oil the top of the dough. Cover with a towel and let it rise in a warm place, for about 1 1/2 hours.
  3. After the dough has raised and it is nearly double in size, take one dough ball at a time and lay it on a piece of lightly floured parchment paper. Lightly flour your rolling pin and roll the dough into a large rectangle, about 1/4-1/2 inch thick.
  4. Spread the surface of your dough with half of the softened butter (or coconut oil), mix together the cinnamon and sugar and sprinkle half of it over the dough, covering all the way to the edges.
  5. Roll it up tightly, from the longer side. Pinch the edge of the dough to seal it. Very lightly wet your hands and smooth out any tiny tears or holes, then gently stretch the roll to make it even. Cut into 9 or 10 even slices.
  6. Place the rolls in a lightly greased glass baking pan. I used a round one.
  7. Repeat with the second ball of dough. Put the rolls very close to each other, tucking the ends of the rolls towards the middle, so they don’t unwind while baking.
  8. Let them rise for a second time in a warm place, about 30 minutes.
  9. Preheat oven to 375 degrees. Bake until golden brown, 15 to 20 minutes.
  10. Spread with the icing while they are still slightly warm. You can either spread it with a butter knife, or put the icing in a plastic bag, cut off a corner, and pipe it on.


*It would be ideal to use a stand mixer for this, but I don't have one so I used a hand mixer. If you are using a hand mixer, be sure to stop beating the dough a little bit before you normally would with a stand mixer, and finish kneading the dough with your hands.

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Grain-Free Baked Glazed Vanilla Donuts {2-Ways}

You guys, I have to apologize. I told you that I was going to post this donut recipe yesterday, but I didn’t. I promise I have a good excuse though. I went out to lunch with friends, and it happened.  That evil gluten got me. It punched me in the face, poisoned me, and took my guts captive for a while.

Okay fine, I’ll spare you the details, let’s just say I was sick and felt too crappy to write up a post. But I’m coherent enough now to at least sit up in bed with my laptop for long enough to type a few things. Let’s get to it…

grain free baked glazed vanilla donuts

I can’t even remember the last time I had a donut, that’s just sad. But not to fear, I recently got a donut pan, and I think I may be obsessed. There is a good chance that we are going to have a never ending supply of donuts in our kitchen, not that Kenny would complain about that.




Dessert has always been one of my favorite things, and dessert for breakfast is even better. When Kenny was a kid, during his elementary school days, he and his grandma would go to Shipley’s Donuts almost every day. He would get four chocolate iced donuts(yes, FOUR!), a dozen donut holes and chocolate milk. At nine years old. He was a machine. An unhealthy, chubby little machine. Okay, so he wasn’t chubby, but jeez that’s a lot of donuts. Now that he’s older and wiser (read: I have drilled healthy eating into his poor little head), he won’t touch a donut like that.



Until today, enter Candace. A.K.A. donut healthify-er.

I think we may have created a beast.


Two of my favorite flours to bake with are almond and coconut flour, so of course I had to use a combination of those to make these sweet treats. These donuts are moist and fluffy. Sweet but not too sweet. Grain, dairy and refined sugar-free. And the best part, you can whip them up in about 20 minutes. And and and, we’re going with a bit of variety today with two different glazes. Heck to the yes. It’s time to get a donut pan, my friends.



p.s. Please ignore my dry alligator hands, homegirl needs some hand lotion.



Grain-Free Baked Glazed Vanilla Donuts {2-Ways}

Yield: Makes 9 donuts


  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1/3 cup unrefined coconut sugar
  • 4 eggs
  • 3 tbsp coconut oil (melted)
  • 2 tsp vanilla extract
  • 3/4 cup unsweetened vanilla almond milk
  • Chocolate Glaze
  • 1/2-3/4 cup Enjoy Life
  • Sweet Vanilla Glaze
  • 3/4 cup powdered stevia (or powdered sugar)
  • 1 tsp vanilla extract
  • 2 tbsp almond milk, more as needed


  1. Preheat the oven to 350 degrees.
  2. Combine all of the donut ingredients in a large mixing bowl, and whisk until evenly combined.
  3. Spray your donut pan with non-stick cooking spray, and pour batter into the pan. This batter may be a bit thick, so you might have to spread the batter into the pan with your fingers or a spoon.
  4. Bake for 11-13 minutes, until lightly golden. Remove from the oven and flip the pan over to drop the donuts onto a metal cooling rack.
  5. Let cool for 10 minutes before glazing.
  6. In a small bowl, melt the chocolate chips over a double boiler or in the microwave.
  7. In a second small bowl, whisk together all of the vanilla glaze ingredients until smooth. If you need more liquid, add milk a teaspoon at a time until you have your desired consistency.
  8. Once donuts have cooled slightly, one at a time, carefully dip a donut into the chocolate glaze and lightly swirl it around to coat the top. Repeat for the rest of the donuts. Half for the chocolate, and half for the sweet vanilla.


*I used a standard donut pan, but you could also use a mini donut pan, just reduce the bake time to 7-8 minutes.

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Gluten-Free Flatbread and Homemade Roasted Garlic Hummus

You guys, I finally got around to making a flatbread recipe. Hallelujah!

Or at least that was my husband’s first thought.

gluten free flatbread and homemade roasted garlic hummus

I’ve been wanting to come up with some kind of flatbread/naan sort of thing for a while now. And I don’t know what took me so long. For shame!

gluten free flatbread and homemade roasted garlic hummus

I’m SO happy with the way this bread turned out. It is super dense and hearty, yet still light. I used oat flour, a little brown rice flour, and flaxseeds. I really love the flavor that those flaxseeds give to the bread. It is kind of earthy tasting, as if you had made a pizza dough in a brick oven. SUH GOOD.



The only downside to making this bread… I made a huge mess. Like really huge. My hands, counters, and floor were covered in flour. But, that’s my fault, I’m a little messy when I cook. Just make sure that you are a little more tidy than I was while making this.

Even though I’m describing a huge mess, don’t let that scare you, this bread actually came together pretty easily.

Mix the dough.
Make little dough balls.
Roll out said dough balls.
Cook in a hot skillet.
Boom, you have flatbread.
Try not to eat every piece as it comes out of the pan.

Easy, right? I think so too.


Get creative with the toppings and dips too. Hummus, mashed avocado, PB&J, eggs, honey, olive oil, get crazy! I think the hummus is my fav. Oh, and whoever had the idea to add roasted garlic to hummus was a total genius. That is all.


Gluten-Free Flatbread and Homemade Roasted Garlic Hummus

Yield: Makes 8 pieces


  • 1 1/3 cup oat flour
  • 2/3 cup brown rice flour
  • 1 tbsp flaxseed, finely ground
  • 1 tsp sea salt
  • 6 oz warm water
  • Roasted Garlic Hummus
  • 2 cups cooked chickpeas
  • 1/3 cup tahini
  • 1 tsp kosher salt
  • 3-4 cloves of roasted garlic
  • 1/2 cup extra virgin olive oil
  • Paprika to sprinkle on top (optional)


  1. In a large bowl mix together all of the dry ingredients together, until there are no clumps.
  2. Slowly pour in the water, whisking as you go. When it starts to thicken up, use your hands to knead the dough until it is completely formed. At this point, it should be only slightly wet. It should slightly stick to your hands, but not leave behind wet dough on your palms. If too dry, add 1 tbsp of water at a time until it comes to the consistency of bread dough.
  3. Flour a flat surface with oat or rice flour to use when rolling the dough.
  4. Knead the dough a few times on the floured surface.
  5. Tear off golf ball size pieces and roll it between your palms to make a ball. Flour your rolling pin, and gently roll out the ball with your rolling pin.
  6. You can roll them into long oval shapes, or keep turning the dough 90 degrees when you are rolling to form more of a circle.
  7. Heat a large pan or skillet over medium/med-high and spray with cooking spray. Re-spray lightly before cooking each flatbread.
  8. Once hot, transfer the dough carefully to the skillet. Cook for about 1 1.2 minutes on each side, until lightly browned and charred in some spots. The dough will start to lightly puff up and it should easily flip to the other side.
  9. Cool slightly on a wire rack and serve warm.
  10. Repeat until all dough is cooked.
  11. For the hummus, add the chickpeas, tahini, salt and garlic to a food processor and process for about 20 seconds, until everything comes together.
  12. Then, as the processor is still running, stream in the olive oil, until it comes to the consistency that you like. Use less if you like a thicker hummus, less if you like it creamier.


Adapted from Wrightfood

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Grain-Free Blueberry Orange Scones

Out of this entire batch of scones, Kenny only got 2. Oops, my bad. I couldn’t help it, these little guys are insanely good. And of course, it helps that I love anything and everything blueberry. Bluebs for life.

How pretty are these?!?! Is it weird that I want to blow this picture up and hang it on my wall? #foodnerdalert

Please still be my friend.


This is the first time I’ve made scones, and I’m kicking myself for waiting so long. I saw this recipe, and knew that I had to make a version myself. And let me tell you, these scones turned out to be one of my favorite things on the blog so far. I know I say this almost every week, but just humor me.

grain-free blueberry orange scones

Blueberry Orange Scones

I’ve decided that these scones are going to be a weekly requirement in our house. They were my breakfast everyday for a week. I would go to bed every night just dreaming about how I was going to eat one for breakfast. Please tell me I’m not the only one that does that.


Blueberry Orange Scones1

I was just going to go with a plain blueberry scone, which would have been just as delicious. But I’m SO glad I added the orange zest to the batter. It gives off a really wonderful citrus flavor that doesn’t overpower the bluebs, just enhances them. They are also less crumbly and hold together better than your average non-GF scone, which I kind of like.

Please make these scones, and then TRY to have self-control and not eat the whole batch in one day. It’s not easy, I’m warning you.



Grain-Free Blueberry Orange Scones

Yield: Makes 8 scones

Adapted from Texanerin Baking


  • 1 1/2 cups almond flour
  • 2 tbsp arrowroot starch (or tapioca starch)
  • 1 large egg
  • 1/4 cup unrefined coconut sugar (or brown sugar)
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • zest of 1 orange
  • 1/2 cup fresh blueberries
  • 1 tsp coconut sugar for sprinkling the scones, optional


  1. Preheat the oven to 350 degrees. Line a springform pan or round baking pan with parchment or foil. Spray with cooking spray to prevent sticking.
  2. In a food processor, add all of the ingredients except for the blueberries. Process until the mixture starts to come together and form a dough.
  3. Remove batter from food processor and place in a large mixing bowl, add the blueberries and gently fold them in with a large spatula. (you don't want to do this in a food processor because it would break up the berries)
  4. Put the dough mixture into the pan and with wet hands, press the dough until it is an even layer. Sprinkle the extra tsp of sugar on top of the dough.
  5. Bake for 35-40 minutes.
  6. Let the scones cool for at least 10 minutes. Pulling the parchment paper, gently remove the scones from the pan and cut into 8 pieces.
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Homemade Corn Tortillas

Haaaaappy Monday! We finally get a few days of slightly higher temps. Thank. the. Lord. It got down to 3 degrees here the other day and I though I was going to die. Okay so maybe not, but it was inappropriately cold. I had never felt a 3 degree temperature in my entire lift until a couple of days ago. Remember, I grew up in the land of humidity (Houston). So, what do you do when it too flipping cold to go outside and you can’t leave the house because you have no idea how to drive on ice? You make tortillas. Duh.

You didn’t know? Don’t worry, I got your back.


Before I started making these, I thought it might be fun to take pictures of the process and give you a little step-by-step to show you how easy it is to make them. And I obviously didn’t realize how time consuming that would be, and how many pictures would end up in this post. Don’t say I didn’t warn you. {I will give you all of the measurements in the recipe below}

So here we go…

Step 1: Before you start, preheat a cast iron skillet to medium-high heat. Using a large bowl, pour the water into the masa and start mixing with a spoon.


It will start to look like this…


Step 2: Once the dough starts coming together, use your hands to try to make it into a big ball. You will be able to tell whether or not you need more water. Slowly keep adding more water until all of the dough sticks together and forms a ball. You should be able to knead it like bread dough.


Step 3: Using a knife or a bench scraper, divide the dough into 16 even pieces. {Divide the ball in half, and keep cutting each piece in half until you have 16} Using your hands, roll them into balls.



Step 4: Grab your tortilla press and 2 pieces of parchment paper to cover each side of the press. Place a ball on the press, cover with a piece of parchment, and press the tortilla down until flat and even. Gently peel the top piece of paper off, and then peel the tortilla off of the other piece.




Step 5: Place the tortilla into the skillet and cook for 1-2 minutes on each side. When the tortilla is done, and lightly browned on each side, place inside of a kitchen towel to keep warm. Repeat all of the steps for each of your tortilla balls.



Step 6: Start shoving your freshly made tortillas into your pie hole.



Homemade Corn Tortillas

Yield: Makes 16 tortillas


  • 2 cups maseca (corn flour)
  • 1 3/4 cups water
  • 1/4 tsp salt


  1. Before you start, preheat a cast iron skillet to medium-high heat.
  2. Add the masa to a large bowl, make a well in the center, and start pouring the water into the masa and start mixing with a spoon. It will slowly start to clump up and come together.
  3. Once the dough starts coming together, use your hands to try to make it into a big ball. You will be able to tell whether or not you need more water. Slowly keep adding more water until all of the dough sticks together and forms a ball. You should be able to knead it like bread dough. (You may need to use more of less water depending on your humidity levels, so go easy on the water at first.)
  4. Using a knife or a bench scraper, divide the dough into 16 even pieces. {Divide the ball in half, and keep cutting each piece in half until you have 16} Using your hands, roll them into balls.
  5. Grab your tortilla press and 2 pieces of parchment paper to cover each side of the press. Place a ball on the press, cover with a piece of parchment, and press the tortilla down until flat and even. Gently peel the top piece of paper off, and then peel the tortilla off of the other piece.
  6. Place the tortilla into the skillet and cook for 1-2 minutes on each side. When the tortilla is done, and lightly browned on each side, place inside of a kitchen towel to keep warm.
  7. Repeat all of the steps for each of your tortilla balls.
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Rosemary Corn Muffins

‘Tis the season for cornbread. Well, it’s always time for cornbread, but I think it is especially necessary during the colder months of the year. It goes perfectly with every soup, stew and chili known to man. I don’t know if it’s mainly a southern thing, but we eat cornbread with just about everything. And today we’re doing cornbread in the form of these cute little muffins.


My muffin pan is one of my favorite kitchen tools. I prefer eating bread-type foods that are made in a muffin pan rather than a loaf pan or skillet. Small sized things are just cuter, don’t you think?


My inspiration for these cute little muffins was Nicole’s (from Gluten Free on a Shoestring) cornbread recipe. I just swapped out a few ingredients and made it my own. I love all of her recipes, and have tried numerous ones from her blog. They never disappoint. I can’t wait to get her new cookbook that’s all about breads!



These guys are dense, chewy and super corn-y. Ha, punny! But seriously, it’s got a really nice cornbread flavor, with just a hint of rosemary. My favorite way to eat pretty much any type of cornbread is with a little bit of butter and honey. So good. And of course, they are perfect for soaking up all of that chili/soup goodness.


You’ll have to excuse me, I’m off to eat about 12 of these.

Rosemary Corn Muffins

Yield: Makes 10 muffins


  • 1 1/4 cup cornmeal
  • 1/4 cup brown rice flour
  • 1 tbsp tapioca starch
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp dried rosemary
  • 2 eggs
  • 1 cup unsweetened almond milk
  • 1/4 cup butter, melted (I used Earth Balance vegan butter)
  • 3 tbsp honey


  1. Preheat oven to 350 degrees. Spray muffin pan with non-stick spray.
  2. In a large bowl, combine all of the dry ingredients and whisk until combined.
  3. Add all of the wet ingredients to the dry and whisk until evenly combined.
  4. Fill the muffin tins 3/4 full and bake for 15-18 minutes, until a toothpick inserted into the center of the cornbread comes out clean.
  5. Remove from oven and let cool in the pan for 5-10 minutes, then transfer the muffins to a wire rack to finish cooling.
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Grain-Free Thanksgiving Stuffing

Happy Tuesday! Today is day 2 of Thanksgiving recipes! We’re talking stuffing today. Paleo stuffing, of course.


Last year, when I found out about all of my crazy food allergies, one of the things that made me really want to cry was knowing that I was never going to be able to eat my Grandma’s stuffing again. It was a sad day. Her stuffing is a highlight of our Thanksgiving meal every year, and has always been my favorite stuffing of all time. So, I decided that I needed to come up with my own version, and today I did.


Not only is it gluten-free, but grain-free as well. I’m looking at you, my Paleo friends. I used my recipe for Paleo herb dinner rolls, and just made the bread in a loaf pan. The recipe uses almond and coconut flour, so it crisps up really nicely when you toast it.


I was trying to figure out what flavor combo I wanted to go with for this dish, so like any smart person would do, I turned to Pinterest. I saw a bunch of classic flavors with herbs and onions, but I wanted to do something a little new to me. I had apples and celery in my fridge, and voila, apple celery stuffing it is!




This stuffing tastes like the epitome of Thanksgiving! And it even got the husband’s approval. Score.

Paleo Thanksgiving Stuffing

Yield: Serves 6-8


  • 1 batch of Paleo bread (made in a loaf pan)
  • 3 stalks celery, chopped
  • 1 1/2 large red delicious apples, diced
  • 3 green onions, diced
  • 1/4 cup Italian flat leaf parsley, finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 1/2 cups chicken broth
  • 2 eggs
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  1. Preheat oven to 350 degrees. Bake the paleo bread according to the recipe. Once done baking, invert onto a cooling rack and let cool for 10 minutes.
  2. Once the bread is room temperature, cut the loaf into 1-inch cubes (you can make the cubes smaller or larger depending on how chunky you want the stuffing), then put bread cubes onto a baking sheet and toast in the oven for 10-15 minutes, until brown and crispy. When done toasting, let them cool completely.
  3. While the bread is cooling, heat a large skillet to medium heat with the olive oil. Saute the celery and onion for 3-5 minutes, until they start to soften. Then add the apple and saute for another 5 minutes, until the apple just starts to soften. Transfer mixture to a large mixing bowl and combine with the bread cubes.
  4. In a smaller mixing bowl, combine the chicken broth, eggs, salt and pepper. Whisk until evenly combined. Pour egg mixture over the bread mixture and toss until evenly combined.
  5. Transfer stuffing into a 13x9 in baking dish, and bake uncovered for 35-40 minutes.
  6. Let stand for 10-15 minutes, serve, and enjoy!
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Grain-Free Cinnamon Banana Bread

It’s finally starting to feel like fall, and that calls for banana bread. And pumpkin bread, and cinnamon raisin bread. Basically all the yummy quick breads that I always tend to crave during fall. The banana bread that I made you today is grain-free and paleo friendly. And oh. My. Gosh. It is so good.


My inspiration came from Carrie over at Deliciously Organic. I adapted this recipe, which is equally delicious. Want to know something funny? I like to believe that Carrie and I are practically BFFs because her mom and I both live in Lubbock. Her mom also owns The Festive Kitchen, and they catered the entire fall camp for Tech football, so my husband got to know her a pretty well. It’s such a small world! I mean, that pretty much makes us friends, right? Exactly! Anyway, I LOVE her blog, you have got to go check it out. She is a genius and has the most amazing recipes.


This bread turned out to be very moist and light. The perfect little snack, or even breakfast. My favorite thing to do is to smear some peanut butter on it and toast it. Peanut butter obviously makes everything better! The cinnamon really gives it a little something special. It makes it taste just like fall.

I think you guys are really going to like this one. It is definitely my favorite banana bread I’ve made to date!


Grain-Free Cinnamon Banana Bread

Yield: Makes one 9x5 inch loaf pan


  • 4 large eggs
  • 2 large bananas, mashed (the riper the better)
  • 1/3 cup light canned coconut milk
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup coconut oil
  • ¾ cup almond flour
  • ½ cup coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt


  1. Preheat oven to 350 degrees. Put all of the ingredients in a food processor and process until smooth and combined. Pour into an oiled loaf pan (I used coconut oil) and bake for 40-50 minutes until an inserted butter knife comes out clean. Cool for about 10 minutes and then invert the bread onto a cooling rack.
  2. Slice and serve!
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Tailgating Recipe Roundup


I’m so excited for the first game of the season! As I’m typing this post, the Red Raider players and staff are in Dallas, getting ready to take on SMU tonight. Ahem, 7pm on ESPN. Just sayin’. Winking smile

In honor of the start of college football season, I’m going to do a little recipe roundup of a few recipes that you can take with you to your tailgate and impress all of your football friends! All of these foods are easily portable and don’t require utensils. Win win.


 Quinoa Sausage Balls



Summertime Watermelon Limeade



Paleo Herb Rolls



Raw, Mini Berry Pies



Peanut Butter Swirl Chocolate Protein Brownies



Flourless Rocky Road Cookies


Have fun during this football season, my friends!


xo, Candace

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