Juicy peaches and sweet blueberries bake down into the most delicious, jammy filling, while the golden oat topping gets perfectly crisp and crumbly. It’s the kind of dessert that feels a little fancy—but is secretly so easy to throw together.

This recipe is gluten free, dairy free, and naturally sweetened, making it a great option for sharing with just about everyone.

Easy, Fruity, Healthy… all in a dessert!

• Made with simple, wholesome ingredients
• Naturally sweetened with maple syrup and coconut sugar
• Perfect balance of juicy fruit + crispy topping
• Gluten-free and dairy-free
• Comes together in about 10 minutes of prep

This is one of those recipes that works just as well for a casual family dessert as it does for serving guests. Add a scoop of vanilla ice cream on top, and it’s next-level delicious.

Ingredients You’ll Need

For the Fruit Filling

• 2.5 cups frozen peaches
• 1.5 cups frozen blueberries
• 1.5 tablespoons tapioca starch (or arrowroot starch)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

For the Crisp Topping

• 2/3 cup gluten free whole oats
• 2/3 cup almond flour
• 1/3 cup coconut sugar
• 1/2 cup melted coconut oil
• 2 teaspoons cinnamon
• 1/4 teaspoon salt

Let’s Make This Crisp Together…

Step 1: Prep the Oven and Pan
Preheat your oven to 350°F. Spray a 9 inch round (or 8×8 inch square)glass baking dish with nonstick cooking spray.

Step 2: Make the Fruit Filling
In a medium bowl, combine peaches, blueberries, maple syrup, vanilla extract, and tapioca starch. Mix until evenly coated and pour into the baking dish.

Step 3: Make the Crisp Topping
In that same mixing bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt. Mix to combine, then add the coconut oil and stir everything together, until the mixture is completely coated with the coconut oil.

Step 4: Assemble and Bake
Pour the crisp topping over the fruit mixture, spreading it out into an even layer. Bake the crisp on the middle rack of the oven for 35 minutes, and then move it to the top rack for the last 15 minutes of cook time. This will help the top crisp up and become golden brown.

After cooking, let the crisp cool for about 5 minutes before cutting into it. Serve with vanilla ice cream!

Tips for the Best Fruit Crisp

• If the topping browns too quickly, loosely cover with foil toward the end
• I like to use frozen fruit for this one because it is always going to be perfectly ripe, but if you use fresh fruit, make sure the peaches are ripe and sweet
• No need to thaw the fruit—just toss them in frozen
• Let the crisp cool for 10–15 minutes before serving so the filling can set and thicken up

Serving Ideas

This gluten free peach blueberry crisp is delicious on its own, but here are a few ways to take it up a notch:

• Serve warm with a scoop of vanilla ice cream
• Add a dollop of whipped coconut cream
• Drizzle with a little extra maple syrup for extra sweetness

Storage and Reheating

• Fridge: Store leftovers covered in the refrigerator for up to 4 days
• Reheat: Warm in the oven at 300°F or microwave for 30-45 seconds for individual portions
• Freezer: You can freeze it, but the topping is best fresh for that crispy texture

Looking for more summer dessert recipes?

• Chocolate Chunk Raspberry Almond Muffins
• Blueberry Pie Bars (vegan & gf!)
• No Bake Mini Berry Pies
• No Bake Raspberry Tart with Coconut Cream
• Blueberry Donuts with Sweet Lemon Glaze

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(Gluten-Free) Blueberry Peach Crisp

If you’re looking for the perfect cozy dessert that feels like summer in a dish, this (Gluten-Free) Blueberry Peach Crisp is it! It’s simple, wholesome, and made with real ingredients you probably already have in your kitchen.

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Ingredients

• 2.5 cups frozen peaches
• 1.5 cups frozen blueberries
• 1.5 tbsp tapioca starch (or arrowroot starch)
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Crisp Topping

• 2/3 cup whole GF oats
• 2/3 cup almond flour
• 1/3 cup coconut sugar
• 2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup melted coconut oil

Instructions

• Preheat oven to 350 degrees. Spray a 9 inch round (or 8×8 inch square)glass baking dish with nonstick cooking spray.
• In a medium bowl, combine peaches, blueberries, maple syrup, vanilla extract, and tapioca starch. Mix until evenly coated and pour into the baking dish.
• In that same mixing bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt. Mix to combine, then add the coconut oil and stir everything together, until the mixture is completely coated with the coconut oil.
• Pour the crisp topping over the fruit mixture, spreading it out into an even layer. Bake the crisp on the middle rack of the oven for 35 minutes, and then move it to the top rack for the last 15 minutes of cook time. This will help the top crisp up and become golden brown.
• After cooking, let the crisp cool for about 5 minutes before cutting into it. Serve with vanilla ice cream!

The post (Gluten-Free) Blueberry Peach Crisp appeared first on The Wheatless Kitchen.

This easy paleo pie crust is made with simple ingredients like almond flour and tapioca starch, and it works perfectly for sweet or savory pies. It’s gluten-free, grain-free, and freezer-friendly — making it your new go-to for holiday baking or Sunday meal prep.

Your New Go-To Pie Crust!

• Flaky texture: The combination of almond flour and tapioca starch gives that classic pie crust flakiness.
• Easy to work with: The food processor does the work for you and you don’t even need a rolling pin! You can press it right into the pan with your hands.
• Versatile: Great for sweet pies (like pumpkin or pecan) and savory ones (like quiche or chicken pot pie).
• Freezer-friendly: You can make it ahead and freeze the dough or baked crust. This will make your Thanksgiving and Christmas baking SO much easier! I currently have two of these crusts waiting for me in my freezer right now!

Ingredients You Need

• Almond flour – almond flour is the base for SO many paleo recipes, and this one is no exception.
• Tapioca flour – tapioca flour (also known as tapioca starch) helps the crust be more flaky and not as crumbly.
• Coconut flour – coconut flour helps offset some of the fat and moisture that the almond flour provides.
• Grass-fed butter – there really is no comparison to grass-fed butter in a pie crust, but you can also use coconut oil as a substitute if you want this to be dairy-free.
• Honey – the crust needs the slightest amount of sweetness, you will use more if you are making a sweet pie, and a little less if you are making a savory pie or quiche.
• Sea salt – no baking endeavor can go without salt!
• Egg – adds richness and holds the whole thing together.

How To Make The Perfect Paleo Pie Crust

STEP 1 – In the bowl of a food processor, add all of the ingredients, then pulse until a dough forms. You can use a rubber spatula to scrape the dough out and place it onto a piece of plastic wrap that is laying flat on the counter. Gently form the dough into a ball, then wrap the plastic tightly around the dough. Let the ball of dough chill in the fridge for at least 20 minutes, preferably an hour.

If you let the dough sit overnight in the fridge until you’re ready to use it, then you can just set it on the counter to soften up for about 10 minutes before it goes into the pie pan.

STEP 2 – To get the dough into your pie dish, you can roll it out between two pieces of parchment paper and flip it into the pie dish, just like you would a traditional pie. But I personally like to press the dough into the pie dish because it can easily break doing it the other way.

So spray the dish with non-stick oil, or spread butter into the bottom of the dish. Place the dough ball in the middle of the pan, then use your fingers to press the crust evenly onto the dish with a piece of parchment paper so that your fingers don’t stick. (shown in a photo above)

STEP 3 – Once the crust is flat on the bottom and evenly distributed up onto the sides, pierce the bottom with a fork. Then bake at 375 degrees F for 15 minutes for a fully cooked crust. Only cook it for 6-8 minutes if you are par baking. You will still be able to add your pie filling and cook that without browning the edges too much. When you add the pie filling later, you can use a foil tent to prevent burning the edges.

Thank you to NOW Foods for sponsoring this recipe! I ALWAYS have their almond flour stocked in my pantry, it is one of my baking staples! I also tested this recipe multiple ways, and you can also use their coconut oil in place of the butter if you are looking for a dairy free option. Use code CANDACE to get 20% off on their website!

Tips for Success

• If you want to make this pie crust dairy-free, you can substitute with coconut oil, and it will work well. Just know that it won’t be quite as flaky and it may break more easily.
  
• Keep your ingredients cold — that’s the secret to a flaky texture. The butter needs to be right out of the fridge. And if you use coconut oil instead, make sure you put it in the fridge for a few minutes so that it solidifies before using it.

• Don’t overmix the dough; stop once it comes together. It can be easy to overmix when using a food processor, so pay attention.

• If it cracks, just press it back together with your fingers (grain-free doughs are forgiving!).
  
• I haven’t used anything but a food processor for this crust, so I can’t recommend another mixing method because I haven’t tried it.

Storing & Freezing

You have multiple options for storing!

• Just mix the dough, wrap it in plastic and store it in the fridge for up to 3 days. Then press it out and bake on the day you are making the whole pie.
• Bake the pie crust, cover it with plastic wrap in the pie dish, and store it in the fridge for 2-3 days before you are ready to bake it with the filling.
• Bake the pie crust, cover it with foil, and store the baked crust in the freezer for up to 3 months. Just take it out and let it thaw for about an hour before baking!

If you need more Thanksgiving recipes!

Head on over to my post all about how to build the Ultimate Thanksgiving Menu! I’ve got everything from stuffing to pie to side dishes and desserts!

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Easy Paleo Pie Crust

This easy paleo pie crust is made with simple ingredients like almond flour and tapioca starch, and it works perfectly for sweet or savory pies. It’s gluten-free, grain-free, and freezer-friendly — making it your new go-to for holiday baking or Sunday meal prep.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Resting Time 20 minutes minutes

Servings 8

Equipment

• Food Processor

Ingredients

• 1 cup almond flour
• 2/3 cup tapioca flour
• 2 tbsp coconut flour
• 1/2 cup grass-fed butter , cold
• 1 tbsp honey (for sweet pies) (1 tsp for savory pies)
• 1/2 tsp sea salt
• 1 large egg

Instructions

• First, make sure the butter is cold and straight from the fridge. Don't let it soften before you make the dough. Cube the butter using a sharp knife, then in the bowl of a food processor, add all of the ingredients, then pulse until a dough forms.
• You can use a rubber spatula to scrape the dough out and place it onto a piece of plastic wrap that is laying flat on the counter. Gently form the dough into a ball, then wrap the plastic tightly around the dough. Let the ball of dough chill in the fridge for at least 20 minutes, preferably an hour.

  If you let the dough sit overnight in the fridge until you're ready to use it, then you can just set it on the counter to soften up for about 10 minutes before it goes into the pie pan.
• To get the dough into your pie dish, you can roll it out between two pieces of parchment paper and flip it into the pie dish, just like you would a traditional pie. But I personally like to press the dough into the pie dish because it can easily break doing it the other way.
• So spray the dish with non-stick oil, or spread butter into the bottom of the dish. Place the dough ball in the middle of the pan, then use your fingers to press the crust evenly onto the dish with a piece of parchment paper so that your fingers don't stick. (shown in a photo above)
• Once the crust is flat on the bottom and evenly distributed up onto the sides, pierce the bottom with a fork. Then bake at 375 degrees F for 15 minutes for a fully cooked crust. Only cook it for 6-8 minutes if you are par baking. You will still be able to add your pie filling and cook that without browning the edges too much. When you add the pie filling later, you can use a foil tent to prevent burning the edges.

Notes

Recipe Notes

• If you want to make this pie crust dairy-free, you can substitute with coconut oil, and it will work well. Just know that it won’t be quite as flaky and it may break more easily.
• Keep your ingredients cold — that’s the secret to a flaky texture. The butter needs to be right out of the fridge. And if you use coconut oil instead, make sure you put it in the fridge for a few minutes so that it solidifies before using it.

• Don’t overmix the dough; stop once it comes together. It can be easy to overmix when using a food processor, so pay attention.

Did you love this recipe?
Leave a 5-star rating in the comments below!

The post Easy Paleo Pie Crust appeared first on The Wheatless Kitchen.

One of my favorite things about summer is the berries! If you are looking for more berry recipes, you should definitely try these No-Bake Mini Berry Pies, this Strawberry Basil Smoothie, and these Strawberry Maple Scones!

No need to turn on the oven!

If you’re looking for a refreshing, simple and healthy dessert, this raw raspberry tart is the answer. Not only is it packed with fresh raspberries and natural sweetness, but it’s also vegan, gluten-free, paleo-friendly, and no-bake. Whether you’re making it for a summer picnic, dinner party, or just for a fun treat—you’ve got a winner.

Plus, it takes just 20 minutes to prep and requires no oven time. That means less heat in the kitchen and more time enjoying your creation.

You Only Need a Few Ingredients

• Cashews – I love cashews in this crust because they give a more neutral flavor and don’t overpower
• Medjool Dates – my favorite base for every raw crust or energy ball
• Sea Salt – you always need a little salty with your sweet flavors
• Fresh Raspberries – Raspberries are so perfect for this because you can easily smash them with a fork and don’t have to cook them down in a pan
• Chia Seeds – these help the raspberry filling thicken up to almost like a jam texture
• Maple Syrup – I love the natural sweetness that the maple brings
• Coconut Cream – You will get a much thicker whipped cream if you only use the cream from the coconut instead of the whole can of milk
• Vanilla Extract – to give the whipped cream some more flavor

How to Make a Raw Raspberry Tart (Step-by-Step)

Step 1 – Make the filling

To make the raspberry layer, add the raspberries, maple syrup and chia seeds to a large mixing bowl. Mash with a fork until the raspberries break up and the mixture becomes smooth. It should only take a couple of minutes if your raspberries are soft. Let the raspberry mixture sit in the fridge for about 30 minutes to thicken.

Step 2 – Mix up the crust

While the raspberry layer is chilling, make the crust layer. Add the cashews, dates, and salt to a food processor. Pulse until the dates and cashews break up and become a consistent doughy mixture. You should be able to squeeze it with your fingers and it stick together.

Step 3 – Assemble the tart

Add the crust mixture to the bottom of an 8-9 inch springform pan lined with parchment paper. Press down with your fingers to flatten and make even layer all the way to the edges. Pour the raspberry mixture over the crust and spread it out with a spatula or spoon. Place the tart in the freezer for at least 30 minutes (preferably an hour) before you serve. When the top layer of the tart is set, remove from the pan, cut and serve! Top with coconut whipped cream if desired.

Storage Tips & How to Serve

I prefer to store this tart in the freezer and just let it thaw out for about 5 minutes when you’re ready to serve. If you keep it in the fridge, the raspberry filling can get a little more runny and fall apart when you cut into it. It comes to the perfect consistency when you take it out of the freezer and serve if from there!

It will stay fresh in the freezer for up to a month!

Looking for more berry desserts?

• Blueberry Pie Bars
• Blueberry Banana Protein Muffins
• Paleo Blueberry Orange Scones
• Blueberry Donuts with Sweet Lemon Glaze

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No-Bake Raspberry Tart with Coconut Whipped Cream

This delicious No-Bake Raspberry Tart with Coconut Whipped Cream is vegan, gluten-free, and doesn't require you to turn on the oven! Made with wholesome ingredients, it’s the perfect healthy dessert for summer. Tart raspberries combined with a sweet and crunchy crust, and topped with a sweet and creamy homemade whipped cream!

Prep Time 30 minutes minutes

Servings 8

Ingredients

Crust

• 2 cup raw cashews
• 1 cup pitted medjool dates
• pinch of sea salt

Raspberry Filling

• 4 cup fresh raspberries
• 3 tbsp chia seeds
• 3 tbsp maple syrup

Coconut Whipped Cream

• 1 can coconut cream
• 1 tsp vanilla extract
• 2 tbsp maple syrup

Instructions

• To make the raspberry layer, add the raspberries, maple syrup and chia seeds to a large mixing bowl. Mash with a fork until the raspberries break up and the mixture becomes smooth. It should only take a couple of minutes if your raspberries are soft.
• Let the raspberry mixture sit in the fridge for about 30 minutes to thicken.
• While the raspberry layer is chilling, make the crust layer. Add the cashews, dates, and salt to a food processor. Pulse until the dates and cashews break up and become a consistent doughy mixture. You should be able to squeeze it with your fingers and it stick together.
• Add the crust mixture to the bottom of an 8-9 inch springform pan lined with parchment paper. Press down with your fingers to flatten and make an even layer all the way to the edges.
• Pour the raspberry mixture over the crust and spread it out with a spatula or spoon. Place the tart in the freezer for at least 30 minutes (preferably an hour) before you serve.
• To make the whipped cream, combine the coconut cream (it is important that you use only the cream, not the whole can of milk and water), vanilla, and maple syrup in a large mixing bowl. Use a hand mixer to beat the cream until it starts to thicken up and form stiff peaks. This should take 2-3 minutes.
• To serve, remove the tart from the springform pan and cut it into 8 even slices. Top with a dollop of whipped cream and serve!

Did you love this recipe?
Leave a 5-star rating in the comments below!

The post No-Bake Raspberry Tart with Coconut Whipped Cream appeared first on The Wheatless Kitchen.

No-Bake Mini Berry Pies are perfect for a healthy treat or holiday dessert!

Let’s be real: not everyone wants to fire up the oven when it’s hot out. That’s where these cute little raw desserts come in! They’re chewy, naturally sweet, and almost have a cookie dough-like texture. And the best part is… you don’t have to bake anything! They taste just like pie, but without having to take the time to actually make pie.

These mini berry pies are:

• Customizable – you can use any type of berries or fruit that you want!

• No-Bake – no need to turn on the oven!

• Easy and fast to prepare – they come together in minutes!

• Perfect for parties or individual snacks – I have made these for gatherings like baby showers, and also just for my kids for a fun mid-week treat.

Ingredients You’ll Need

You only need a few simple ingredients to whip up these no-bake berry delights.

• Walnuts – one of my favorite nuts, I love the texture of the walnuts in the crust
• Almonds – the almonds pair really well with the walnuts
• Medjool Dates – the dates help the crust hold together with the nuts and add a chewy sweetness
• Sea Salt – salty and sweet is the most perfect combination
• Strawberries – fresh juicy strawberries are perfect in this
• Blueberries – you can use any other type of berries, but the blueberries and strawberries are a perfect pairing
• Coconut Oil – this helps soften everything up and sort of hold it together, giving it a cookie dough texture

Tips & Tricks

• When you make these, feel free to use a muffin pan with muffin liners to shape the crust. But honestly, I just sort of formed them by using my hands and creating a little bowl shape.
• Make sure you put them in the fridge right after you shape them so that they can firm up just a bit.
• I don’t recommend using frozen fruit for these because it gives off too much moisture. When then frozen fruit thaws, it will make the crust too soggy.
• You can keep these completely vegan by using maple syrup instead of honey on the berries.
• You can easily make them ahead of time to have snacks ready for you when hunger strikes!

If you love no-bake desserts, I’ve got you covered!

• No Bake Brownie Bites
• Vegan Banana Pudding
• No Bake Peanut Butter Pretzel Bars
• Strawberry Filled Chocolate Cups
• Raw Vegan Pumpkin Cheesecake Bites

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No-Bake Mini Berry Pies

If you're craving a sweet treat that’s as easy to make as it is adorable, then you need these No-Bake Mini Berry Pies. This is a bite-sized dessert that’s bursting with fresh flavor, summer vibes, and zero oven time. Whether you're hosting a backyard BBQ, planning a picnic, or just looking for a simple weekday treat, these mini pies are your new go-to!

Prep Time 20 minutes minutes

Equipment

• Food Processor

Ingredients

• 1 cup raw walnuts
• 1 cup raw almonds
• 7 pitted medjool dates
• 2 tbsp coconut oil
• 1/4 tsp salt
• 1.5 cups chopped strawberries
• 1.5 cups blueberries
• 1 tbsp honey

Instructions

• First, combine the chopped strawberries and blueberries in a bowl. Drizzle the honey over the top, and mix with a spoon until all of the berries are coated with the honey. Put the bowl in the fridge while you make the crust, this helps the berry juices develop.
• To make the crust, start by soaking the dates. Just add the dates to a bowl and let them soak in hot water for 5 minutes.
• While they are soaking, add the walnuts, almonds, coconut oil, and sea salt to a food processor. Pulse a few times to chop up the nuts. Next, drain the water from the dates, then add them to the food processor. Pulse it all together for about 30 seconds or so, until the mixture starts to come together, almost like cookie dough. (You may have to scrape down the sides with a rubber spatula halfway through)
• Once the dough comes together, take about 2 tbsp of the mixture and roll it into a ball with your hands. Then use your thumb to press in the center and start forming a bowl shape. There should be a well in the center that will end up looking like a mini pie crust.
• Repeat with the rest of the dough, and place them on a platter. When you are ready to serve, spoon the berry mixture to fill the pie crusts.
• After assembling, keep the mini pies in the fridge to help them preserve their shape until you are ready to serve. Then serve and enjoy!

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The post No-Bake Mini Berry Pies appeared first on The Wheatless Kitchen.

Fig season only lasts for a short time, so you better run out and get yourself some figs ASAP. They pair perfectly with the sweet apples and crunchy nut/seed/oat crumble topping. This crumble is naturally sweetened with coconut sugar, and is the perfect combination of textures. It can be eaten as a dessert (topped with vanilla ice cream, of course), or even as breakfast. I would eat this with scrambled eggs on the side for a well-rounded breakfast!

Ingredients for Fig & Apple Crumble

• Apples – I like using some variety of red apples for this. My favorites are gala apples or honey crisp apples.
• Figs – Fresh fig season is short, so stock up when you can. The figs pair really well apples, they both soften up and create a thick and delicious sauce.
• Tapioca Starch – You could use cornstarch in place of tapioca. It helps the fruit layer get thick and saucy.
• Maple Syrup – This is what I use to slightly sweeten the fruit layer.
• GF Oats – If you have celiac, make sure you are using GF oats! The oats give the topping a nice texture, and go well with the nuts and seeds.
• Pepitas – Also known as pumpkin seeds! These give a really nice neutral flavor to the topping. I almost always get all of my nuts and seeds from NOW Foods, I love the quality of their products.
• Almonds – You will be chopping up the nuts, so you won’t be biting into big pieces of almonds. The chopped almonds give a nice slightly crunchy texture to the topping.
• Coconut Sugar – I love sweetening my desserts with coconut sugar, the flavor is amazing! And it is a great natural option for sugar.
• Cinnamon – You can’t have a dessert with apples that doesn’t include cinnamon, in my opinion!
• Coconut Oil – The neutral flavor of the coconut oil doesn’t overpower the dessert, and it keeps everything moist.
• Salt – It is always a good idea to add salt to sweet dishes to balance it out, the salty and sweet combo is perfect!

Be sure to use code CANDACE to get 20% off all NOW products!

I used several products from NOW Foods for this recipe. Their nuts, seeds, maple syrup, coconut oil, and coconut sugar are always a staple in my pantry. I stay stocked up with these things all the time so my girls and I can do all of the spontaneous baking that we want!

How to make a delicious crumble!

I love this kind of recipe because it is so simple! You can just mix everything together, layer it up, and bake!

STEP 1

Preheat the oven to 350 degrees. Core and chop the apples, remove the stems from the figs and cut them in half or quarter them if they are larger figs. Spray a 9×13 baking dish with cooking spray, or lightly coat with coconut oil using your hand or a paper towel.

STEP 2

Add the fruit to the bottom of the dish, drizzle the maple syrup and sprinkle the tapioca starch over the fruit. Toss to evenly coat the fruit.

STEP 3

In a large mixing bowl, combine the oats, pumpkin seeds, almonds, coconut sugar, cinnamon and salt. Use a wooden spoon or spatula to mix and evenly combine. Then pour in the coconut oil and stir until everything is evenly coated in oil.

STEP 4

Pour the crumble mixture over the top of the fruit and spread it out to make an even layer.

STEP 5

Bake for 35-40 minutes, until top is golden brown and fruit is soft and bubbling.

Serve it up with some delicious ice cream, and you

have the most perfect summer dessert!

This post is sponsored by NOW Foods. I have been using their products for years, and I love them! Thank you for supporting the brands that support The Wheatless Kitchen.

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Fig & Apple Crumble

If you're looking for a simple and healthy dessert, this Fig & Apple Crumble is perfect! Made with fresh figs and apples, and topped with a mixture of nuts, seeds, and oats. It makes for a delicious dessert or even fruit-filled breakfast!

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 8

Ingredients

• 4 large red apples
• 15 fresh figs
• 2 tbsp tapioca starch
• 2 tbsp maple syrup

Crumble Topping

• 1 cup GF oats
• 1 cup pumpkin seeds (also known as pepitas) , chopped
• 1 cup almonds , chopped
• 1/2 cup coconut sugar
• 2 tsp cinnamon
• 1/2 tsp kosher salt
• 1/3 cup melted coconut oil

Instructions

• Preheat the oven to 350 degrees.
• Core and chop the apples, remove the stems from the figs and cut them in half or quarter them if they are larger figs. Spray a 9×13 baking dish with cooking spray, or lightly coat with coconut oil using your hand or a paper towel.
• Add the fruit to the bottom of the dish, drizzle the maple syrup and sprinkle the tapioca starch over the fruit. Toss to evenly coat the fruit.
• In a large mixing bowl, combine the oats, chopped pumpkin seeds, chopped almonds, coconut sugar, cinnamon, and salt. Use a wooden spoon to give it a good mix.
• Then add the coconut oil and stir again to make sure that everything is evenly coated in the oil.
• Pour the crumble mixture over the top of the fruit and spread it out to make an even layer.
• Bake for 35-40 minutes, until the top is golden brown and fruit is soft and bubbling.
• Let it cool for about 10 minutes before spooning it into bowls to serve. Top with ice cream and enjoy!

Looking for more fruity dessert recipes?

• Blueberry Pie Bars (gluten-free & vegan)
• Blueberry Donuts & Sweet Lemon Glaze
• Blueberry Peach Crisp

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Did you love this recipe?
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3-Minute Chocolate Protein Mug Cake

I love mug cakes because it is so much less time-consuming than making an entire cake, especially if you are only wanting an occasional treat! All you need to do is mix the ingredients in a mug, and you have cake in less than 3 minutes! This is one of our go-to desserts for a date night in. We have three kids, so date nights at home are much easier than going out, and these mug cakes are perfect to eat while curled up on the couch watching a movie (topped with ice cream, of course!).

You don’t always have to make your mug cakes with protein powder, but I like to add that little extra protein punch, and it still tastes like dessert! I used Naked Nutrition’s new Ella Chocolate Beauty Protein Powder for this recipe. Not only is it adding protein to my diet, but that protein is coming from collagen, which we know has so many benefits for our overall health.

The beauty of making your mug cake with protein powder and almond flour is that you can have cake for breakfast! And in the Fall, you would love this Pumpkin Chocolate Chip one for breakfast as well!

Ingredients Needed

• almond flour – this keeps it lower in carbs, as well as higher in protein
• chocolate protein powder – you can use your favorite brand, but I love the Naked Nutrition Ella line!
• cocoa powder – to enhance that chocolate flavor
• coconut sugar – this keeps it refined sugar-free, and gives it a little extra sweetness to really make it taste like a rich dessert
• baking powder – to help it rise
• almond milk – you can use any milk you have in the fridge
• chocolate chips – you can leave these out, but they really give it a melty, gooey texture!

Toppings to add to a mug cake

• whipped cream – homemade coconut whipped cream would be amazing, or even store-bought!
• caramel sauce
• more chocolate chips
• chopped fruit – strawberries would be my pick!
• coconut flakes – for an added crunch
• ice cream – if you’re really leaning into the dessert vibes!

Ella Protein Powder by Naked Nutrition

This protein powder is designed with your best skin, hair, and nails in mind. Collagen and organic seed protein combined with a powerful beauty blend of hyaluronic acid, zinc, vitamin C, biotin can improve skin elasticity, smoothness and gives a natural glow.

Health Benefits:

• 20g of protein from organic collagen peptides and organic seeds
• 0g of sugar
• 100% DV of vitamin C and biotin
• 50% DV of zinc to aid in collagen formation
• 100mg of Hyaluronic acid to promote skin elasticity
• certified gluten-free
• no artificial sweeteners or flavors

You get all of these benefits packed into a rich, delicious dessert! I hope you treat yourself to an indulgent (yet healthy) chocolate protein mug cake tonight! 

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Chocolate Protein Mug Cake

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Servings 2

Ingredients

• 5 tbsp almond flour
• 6 tbsp chocolate protein powder
• 1 tbsp cocoa powder
• 2 tbsp coconut sugar
• 1/4 tsp baking powder
• 1 egg
• 1/4 cup + 2 tbsp almond milk
• 2 tbsp chocolate chips

Instructions

• In a medium sized bowl, whisk together the almond flour, protein powder, cocoa powder, coconut sugar, baking powder, egg, and milk until smooth. You can use a fork for this.
• Add 1 tbsp of the chocolate chips, and mix again. Pour the batter into two mugs or ramekins, dividing equally.
• Microwave for 90 seconds, checking at the 60 second mark. Depending on the strength of your microwave, they could be done after 60 seconds. But if the center jiggles at all or they feel wet on top, then cook for another 30 seconds.
• Sprinkle the other tbsp of chocolate chips over the top of each cake, let them cool, and enjoy!

Want more healthier dessert ideas?

• Healthy Protein Brownies (with peanut butter swirl!)
• (Grain-Free) Almond Butter Chocolate Chunk Cookies
• (Grain-Free) Snickerdoodle Blondies

Did you love this recipe?
Leave a 5-star rating in the comments below!

The post Chocolate Protein Mug Cake (gluten-free!) appeared first on The Wheatless Kitchen.

Your new favorite apple dessert!

These deliciously sweet bars are everything you want in a pie, but in handheld bar form. They have a thick and gooey cinnamon apple center, and a light and crumbly topping made of oats and coconut sugar. They are a healthier alternative to traditional pie, but with just as much flavor. They are completely gluten-free AND vegan, and made with no refined sugar. And to take these bars to the next level, we are drizzling the most delicious peanut butter caramel sauce on top!

All the flavor with less effort than a whole pie…

The reason I love these apple pie bars so much is because they actually taste like a decadent apple pie, but they are way easier to make! Gluten-free pie crust is kind of a labor of love, and I don’t always have time for that. But the bottom crust and topping for these bars is SO easy to make, and takes much less time.

Not only are they absolutely delicious, but they are made with simple ingredients that you may have in your pantry and fridge right now. They are naturally sweetened with coconut sugar in the crust and topping, and maple syrup in the homemade peanut butter caramel sauce. They are completely gluten-free, of course, and are made with only oats. These bars are a perfect summer dessert!

Apple Pie Bar Ingredients

• Gluten-Free Oats – You will use whole oats, and you will also make your own oat flour by pulsing them in your blender or food processor.
• Coconut Sugar – Coconut sugar is my favorite sugar because it gives a great flavor to baked goods, and it is a natural option.
• Cinnamon – Apples and cinnamon are a match made in Heaven.
• Baking Soda – a baking staple
• Salt – You always have to have a pinch of salt to bring out the sweetness!
• Vanilla Extract – to bring out all of those delicious flavors.
• Coconut Oil – Coconut oil is my favorite to use in baked goods because it is neutral, yet a little sweet.
• Apples – I like using gala apples or honeycrisp in these bars because they are so sweet and delicious.
• Maple Syrup – The maple gives a delicious flavor to the homemade filling and the peanut butter sauce!
• Arrowroot Starch – You can use this interchangeably with tapioca starch or corn starch if needed. It is there to help thicken the jam.
• Peanut Butter Powder – I LOVE Naked Nutrition Organic Powdered Peanut Butter for this recipe! It comes together perfectly with maple syrup and coconut oil to make the most decadent peanut butter caramel drizzle.

Recipe Tips!

• Let the bars cool completely before you cut into them. If you cut into them while they are still hot, they will fall apart. They need time to set.
• Use parchment paper in your baking dish. This will help you pull them right out of the baking dish to be able to cool. It also makes removing them from the dish MUCH easier.
• Store the bars in the fridge. They will stay fresh for longer, and hold together better. You can also freeze them and gently warm them up in the microwave or oven. You can set them out if you have a crowd to feed and eat them room temperature, too!
• Top them with vanilla ice cream! If you warm the bars up for a few seconds and top them with a scoop of vanilla ice cream, you will have a bowl straight from Heaven.
• If you have a gluten allergy, like celiac disease, make sure you get oats that are certified gluten-free.
• Make your own oat flour by simply pulsing the whole oats in a food processor or blender until they reach a flour consistency. This will save you SO much money instead of buying oat flour.

Ingredient Swaps & FAQ’s

• Can I use a different fruit? – Yes! You can use any type of fruit you would like. I have done this with peaches and it is delicious!
• What if I don’t have arrowroot starch? – You can use tapioca starch or corn starch.
• Can I use butter instead of coconut oil? – Yes, you can use butter, or even vegan butter.
• Can I use honey instead of maple syrup? – Yes, the recipe won’t be vegan if you use honey. But it will work perfectly!
• Can I substitute almond flour for the oat flour? – I haven’t tested this recipe with almond flour, so I don’t recommend it. It has a different texture than oat flour does. If you don’t want to use oat flour, you can use a gluten-free all-purpose flour instead.

How to Make Gluten-Free Apple Pie Bars

Step 1 – Preheat the oven to 350 degrees, and line an 8×8 inch baking dish with parchment paper. Spray the parchment with non-stick spray.

Step 2 – To make the crust and topping: In a large mixing bowl, combine the oat flour, whole oats, coconut sugar, peanut butter powder, cinnamon, baking soda, salt, and vanilla extract. Use a wooden spoon to stir all of this together, then add the coconut oil. Use the spoon or your hands to mix in the coconut oil until a crumbly dough starts to form. It should clump together a bit.

Step 3 – Measure out 1 cup of the crust mixture and set it aside in the fridge, we will use this for the topping. Press the remaining crust mixture into the bottom of the parchment lined baking dish, using your hands to press it down into an even layer.

Step 4 – Make the apple filling: In a medium sized saucepan, combine the chopped apples, maple syrup, arrowroot starch, vanilla, cinnamon and salt. Use a wooden spoon to stir it together to coat all of the apples in the arrowroot starch. Turn the heat to medium and bring the mixture to a simmer. Once simmering, turn the heat down to low and let simmer for another 5-10 minutes. Make sure you stir frequently to prevent the apples from burning. They will soften a bit and develop a thick sauce.

Step 5 – Remove from the heat and pour the mixture over the bottom layer of crust. Use the spoon to spread it out into an even layer.

Step 6 – Take the remaining crumble that you put in the fridge and evenly spread it over the top of the apple layer.

Step 7 – Bake for 30 minutes, until the middle layer is bubbling and the top is golden brown.

Step 8 – Allow the bars to cool for at least 30 minutes before removing them from the pan. Once cooled, transfer them to a wire rack to let them cool completely before cutting them. Store in the fridge to keep them fresh.

Step 9 – To make the sauce, combine the powdered peanut butter, maple syrup, milk, vanilla extract, and salt in a small bowl. Use a fork or small whisk to whisk until there are no clumps. Use a spoon to drizzle the sauce over the top of the bars!

*I hope you love this recipe as much as I do! Thank you to Naked Nutrition for sponsoring this post. I love their protein powders, and the Naked PB adds a delicious peanut butter drizzle to these bars.

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Healthy Apple Pie Bars

These naturally sweetened Healthy Apple Pie Bars are filled with sweet cinnamon apples, topped with a delicious oat crumble, and drizzled with creamy peanut butter caramel sauce. They taste just like apple pie, but are much easier to make!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 16 bars

Ingredients

Crust and Crumb Topping

• 1 ½ cups gluten-free oat flour (see notes)
• 1 cup GF old-fashioned rolled oats
• 1/4 cup Naked Powdered Peanut Butter
• 1/2 cup coconut sugar
• 1 tsp cinnamon
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• 1/2 cup coconut oil softened, but not completely melted

Apple Filling

• 3 cup chopped apples
• 3 tbsp maple syrup
• 1 tbsp arrowroot starch
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp sea salt

Peanut Butter Caramel Sauce

• 3 tbsp Naked Powdered Peanut Butter
• 2 tbsp maple syrup
• 2 tbsp non-dairy milk
• 1/4 tsp vanilla extract
• 1/8 tsp sea salt

Instructions

• Preheat the oven to 350 degrees, and line an 8×8 inch baking dish with parchment paper. Spray the parchment with non-stick spray.
• To make the crust and topping: In a large mixing bowl, combine the oat flour, whole oats, coconut sugar, peanut butter powder, cinnamon, baking soda, salt, and vanilla extract. Use a wooden spoon to stir all of this together, then add the coconut oil. Use the spoon or your hands to mix in the coconut oil until a crumbly dough starts to form. It should clump together a bit.
• Measure out 1 cup of the crust mixture and set it aside in the fridge, we will use this for the topping. Press the remaining crust mixture into the bottom of the parchment lined baking dish, using your hands to press it down into an even layer.
• Make the apple filling: In a medium sized saucepan, combine the chopped apples, maple syrup, arrowroot starch, vanilla, cinnamon and salt. Use a wooden spoon to stir it together to coat all of the apples in the arrowroot starch. Turn the heat to medium and bring the mixture to a simmer. Once simmering, turn the heat down to low and let simmer for another 5-10 minutes. Make sure you stir frequently to prevent the apples from burning. They will soften a bit and develop a thick sauce.
• Remove from the heat and pour the mixture over the bottom layer of crust. Use the spoon to spread it out into an even layer.
• Take the remaining crumble that you put in the fridge and evenly spread it over the top of the apple layer.
• Bake for 30 minutes, until the middle layer is bubbling and the top is golden brown.
• Allow the bars to cool for at least 30 minutes before removing them from the pan. Once cooled, transfer them to a wire rack to let them cool completely before cutting them. Store in the fridge to keep them fresh.
• To make the sauce, combine the powdered peanut butter, maple syrup, milk, vanilla extract, and salt in a small bowl. Use a fork or small whisk to whisk until there are no clumps. Use a spoon to drizzle the sauce over the top of the bars!

Notes

• make your own oat flour in a blender or food processor by pulsing the oats for about 30 seconds. There is no need to buy a separate oat flour, just make your own! 

LOOKING FOR MORE FALL DESSERTS?

• Apple Chai Spiced Baked French Toast
• Paleo Gingerbread Pancakes
• Chewy Gingerbread Cookies
• (Grain-Free) Pumpkin Almond Bread
• Baked Pears with Cinnamon & Honey

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Leave a 5-star rating in the comments below!

The post Healthy Apple Pie Bars (with peanut butter caramel sauce!) appeared first on The Wheatless Kitchen.

I love an easy, quick and healthy single serving dessert. Sometimes you are craving something sweet, but just don’t want to have to make an entire cake, crisp, or batch of cookies.

During the summer, peaches are my go-to for this recipe because they are in season. But you can feel free use whatever kind of fruit you want. Berries, apples, nectarines, rhubarb –> get creative and use whatever you’re craving.

This is perfect for those times when you want something sweet and you want it NOW. It takes about 3 minutes to throw all of the ingredients together and another 2 to cook in the microwave. All you need are a few simple ingredients that I’m willing to bet you already have in your pantry.

Ingredients for 5-Minute Single Serving Peach Crisp

• a ripe peach – peaches are my favorite for this, but use any fruit that you have on hand!
• gluten-free whole oats – if you have celiac disease, make sure your oats are certified GF! I like using old-fashioned oats for this, but you can also use the quick cooking kind.
• ground flax seed – flax seed adds a nice flavor to the topping, and extra healthy fats and fiber!
• maple syrup – my favorite natural sweetener, maple flavor is so perfect with peaches.
• tapioca starch – a small amount of tapioca starch (also called tapioca flour) is sprinkled on the peach before adding the topping to help the peach juices thicken up, just like the filling in a peach pie.
• cinnamon – I can’t NOT use cinnamon in my peach crisp, it adds so much warmth.
• coconut oil – coconut oil helps the topping stick together a bit, and adds a nice subtle coconut flavor.

This recipe is for 1, but you can easily serve dessert in ramekins to your friends just by multiplying the ingredient amounts. So simple, decadent, and healthy.

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5-Minute Single Serving Peach Crisp

Servings 1

Ingredients

• 1 ripe peach
• 2 tbsp whole oats
• 1 tsp ground flaxseed
• 2 tsp maple syrup
• 1/4 tsp cinnamon
• 1 tsp coconut oil
• 1/4 tsp tapioca starch *see notes

Instructions

• Chop up a peach into bite size pieces and place it in the bottom of a ramekin. Sprinkle the tapioca starch onto the peach and toss it around with a spoon until the peach is evenly coated.
• In a small bowl, combine the oats, flaxseed, cinnamon, and maple syrup. Stir to combine. Then add the coconut oil and use a spoon to mash it into the oat mixture until everything is evenly combined.
• Spread the oat mixture on top of the peach and microwave on high for 2 minutes. (you can go as high as 3 minutes if you are putting more than one ramekin at a time)
• Use a towel or oven mitt to remove from the microwave and let it cool for about 2 minutes before eating. Top with whipped cream or ice cream for an added treat!

Notes

• tapioca starch is also called tapioca flour (just in case you aren’t finding the starch in some grocery stores)

Looking for more easy dessert recipes?

• (Grain-Free) Almond Butter Chocolate Chunk Cookies
• Strawberry Filled Chocolate Cups
• Vegan Banana Nutella Cookies
• Peanut Butter Swirl Chocolate Protein Brownies

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The post 5-Minute Single Serving Peach Crisp appeared first on The Wheatless Kitchen.

You could pair these delicious bars with this Sweet Potato & Apple Breakfast Hash and this Orange & Turmeric Smoothie for a healthy and flavorful brunch menu!

Why I Love These Blueberry Pie Bars

These deliciously sweet bars are everything you want in a pie, but in handheld bar form. They have a thick and gooey blueberry jam center, and a light and crumbly topping made of oats and coconut sugar. They are a healthier alternative to traditional pie, but with just as much flavor. They are completely gluten-free AND vegan, and made with no refined sugar.

The reason I love these blueberry pie bars so much is because they actually taste like a decadent blueberry pie, but they are way easier to make! Gluten-free pie crust is kind of a labor of love, and I don’t always have time for that. But the bottom crust and topping for these bars is SO easy to make, and takes much less time.

Not only are they absolutely delicious, but they are made with simple ingredients that you may have in your pantry and fridge right now. They are naturally sweetened with coconut sugar in the crust and topping, and maple syrup in the homemade blueberry filling layer. They are completely gluten-free, of course, and are made with only oats, so that means they are also nut-free. These bars are a perfect summer dessert!

Recipe Ingredients

• Gluten-Free Oats – You will use whole oats, and you will also make your own oat flour by pulsing them in your blender or food processor.
• Coconut Sugar – Coconut sugar is my favorite sugar because it gives a great flavor to baked goods, and it is a natural option.
• Cinnamon – The warm spice goes so perfectly with the sweet blueberries.
• Baking Soda – a baking staple
• Salt – You always have to have a pinch of salt to bring out the sweetness!
• Vanilla Extract – to bring out all of those delicious flavors.
• Coconut Oil – Coconut oil is my favorite to use in baked goods because it is neutral, yet a little sweet.
• Blueberries – You can use fresh blueberries or frozen, whatever you have!
• Maple Syrup – The maple gives a delicious flavor to the homemade jam.
• Arrowroot Starch – You can use this interchangeably with tapioca starch or corn starch if needed. It is there to help thicken the jam.

Ingredient Swaps and FAQs

• Can I use a different fruit? – Yes! You can use any type of fruit you would like. I want to try these with blackberries or peaches next.
• What if I don’t have arrowroot starch? – You can use tapioca starch or corn starch.
• Can I use butter instead of coconut oil? – Yes, you can use butter, or even vegan butter.
• Can I use honey instead of maple syrup? – Yes, the recipe won’t be vegan if you use honey. But it will work perfectly!
• Can I substitute almond flour for the oat flour? – I haven’t tested this recipe with almond flour, so I don’t recommend it. It has a different texture than oat flour does. If you don’t want to use oat flour, you can use a gluten-free all-purpose flour instead.

How to Make Blueberry Pie Bars

Step 1 – Preheat the oven to 350 degrees, and line an 8×8 inch baking dish with parchment paper. Spray the parchment with non-stick spray.

Step 2 – To make the crust and topping: In a large mixing bowl, combine the oat flour, whole oats, coconut sugar, cinnamon, baking soda, salt, and vanilla extract. Use a wooden spoon to stir all of this together, then add the coconut oil. Use the spoon or your hands to mix in the coconut oil until a crumbly dough starts to form. It should clump together a bit.

Step 3 – Measure out 1 cup of the crust mixture and set it aside in the fridge, we will use this for the topping. Press the remaining crust mixture into the bottom of the baking dish, using your hands to press it down into an even layer.

Step 4 – Make the blueberry filling: In a medium sized saucepan, combine the blueberries, maple syrup, arrowroot starch, vanilla, and salt. Use a wooden spoon to stir it together to coat all of the berries in the arrowroot starch. Then press down on the blueberries gently to break them up. Turn the heat to medium and bring the mixture to a simmer. Once simmering, turn the heat down to low and let simmer for another 5-10 minutes. The blueberries will cook down and the sauce will start to thicken.

Step 5 – Remove from the heat and pour the mixture over the bottom layer of crust. Use the spoon to spread it out into an even layer.

Step 6 – Take the remaining crumble that you put in the fridge and evenly spread it over the top of the blueberry layer.

Step 7 – Bake for 30 minutes, until the middle layer is bubbling and the top is golden brown.

Step 8 – Allow the bars to cool for at least 30 minutes before removing them from the pan. Once cooled, transfer them to a wire rack to let them cool completely before cutting them. Store in the fridge to keep them fresh.

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Blueberry Pie Bars Recipe

Servings 16 bars

Ingredients

Crust and Crumble

• 1 ½ cups GF oat flour (see below to make your own)
• 1 cup GF old-fashioned rolled oats
• 1/2 cup coconut sugar
• 1 tsp cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil (softened, but not completely melted)
• 1 tsp vanilla extract

Blueberry Filling

• 3 cups fresh or frozen blueberries
• 3 tbsp pure maple syrup
• 1 tbsp arrowroot starch
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

• Preheat the oven to 350 degrees, and line an 8×8 inch baking dish with parchment paper. Spray the parchment with non-stick spray.
• To make the crust and topping: In a large mixing bowl, combine the oat flour, whole oats, coconut sugar, cinnamon, baking soda, salt, and vanilla extract. Use a wooden spoon to stir all of this together, then add the coconut oil. Use the spoon or your hands to mix in the coconut oil until a crumbly dough starts to form. It should clump together a bit.
• Measure out 1 cup of the crust mixture and set it aside in the fridge, we will use this for the topping. Press the remaining crust mixture into the bottom of the baking dish, using your hands to press it down into an even layer.
• Make the blueberry filling: In a medium sized saucepan, combine the blueberries, maple syrup, arrowroot starch, vanilla, and salt. Use a wooden spoon to stir it together to coat all of the berries in the arrowroot starch. Then press down on the blueberries gently to break them up. Turn the heat to medium and bring the mixture to a simmer. Once simmering, turn the heat down to low and let simmer for another 5-10 minutes. The blueberries will cook down and the sauce will start to thicken.
• Remove from the heat and pour the mixture over the bottom layer of crust. Use the spoon to spread it out into an even layer.
• Take the remaining crumble that you put in the fridge and evenly spread it over the top of the blueberry layer.
• Bake for 30 minutes, until the middle layer is bubbling and the top is golden brown.
• Allow the bars to cool for at least 30 minutes before removing them from the pan. Once cooled, transfer them to a wire rack to let them cool completely before cutting them. Store in the fridge to keep them fresh.

Looking for more blueberry recipes?

• (Grain-Free) Blueberry Orange Scones
• (Grain-Free) Blueberry Lemon Donuts & Sweet Lemon Glaze
• Blueberry Pecan Baked Oatmeal
• Peach Blueberry Crisp

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The post Blueberry Pie Bars (Vegan & Gluten-Free) appeared first on The Wheatless Kitchen.

My Gluten-Free (and healthier!) Twist on a Classic

Let’s be real, who really needs turkey at Thanksgiving when we have PIE? Personally, I’m just here for the stuffing and ALL the pies. We always had the traditional pies at our Thanksgiving dinner growing up. Of course the usuals like pumpkin, pecan, apple, and even chocolate mousse. We had pie for days and I loved it!

This one is just as rich, gooey, and delicious, but made with gluten-free ingredients that will actually make you feel good when you eat it! Personally, I like this version BETTER because it is sweetened with mostly pure maple syrup, and it gives it a caramel like flavor that just can’t be beat!

The Easy Paleo Pie Crust You Have Been Looking For

I decided to set out to create my own pie recipes after going gluten-free, and I knew pecan had to be high on the list. I think I finally nailed the perfect grain-free crust recipe. And I use it for almost every pie that I make because it is so versatile. I used a mix of almond flour, tapioca flour, and coconut flour to get that perfect texture (chewy, a little flakey).

You are going to use this crust recipe, which I will also have linked in the recipe below!

• Flaky texture: The combination of almond flour and tapioca starch gives that classic pie crust flakiness.
• Easy to work with: The food processor does the work for you and you don’t even need a rolling pin! You can press it right into the pan with your hands.
• Versatile: Great for sweet pies (like pumpkin or pecan) and savory ones (like quiche or chicken pot pie).
• Freezer-friendly: You can make it ahead and freeze the dough or baked crust. This will make your Thanksgiving and Christmas baking SO much easier! I currently have two of these crusts waiting for me in my freezer right now!

The filling is what dreams are made of…

I used a mixture of honey and pure maple syrup as the only sweeteners in this, and it has truly the best flavor of any pecan pie I’ve ever had. Traditionally, a lot of pecan pie recipes use some type of liquid sugar like corn syrup mixed with white granulated sugar. But we all know I’m not going to do that, and the honey and maple syrup really do work their magic in this. The texture is gooey and sweet and goes perfectly with the crunchy pecans that are mixed in. In my opinion, it tastes much more fresh than your traditional pecan pie (no offense, grandma).

The best part about this is that it only requires two bowls for the prep. The crust can be mixed up right in a food processor, and the filling comes together in a simple mixing bowl. Then all you do is form the crust, pour in the filling, bake to golden brown perfection, and you have yourself the most perfect pecan pie.

Looking for more Thanksgiving dessert recipes?

• Paleo Pumpkin Pie
• Raw (Vegan) Chocolate Mousse Pie
• Raw (Vegan) Pumpkin Cheesecake Bites
• Healthy Apple Pie Bars

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Gluten-Free Maple Pecan Pie

This Gluten-Free Maple Pecan Pie is a wholesome twist on a classic holiday favorite! It’s made with simple, whole food ingredients and features a buttery, paleo crust that’s perfectly crisp and golden. The rich, gooey filling is naturally sweetened with pure maple syrup and honey — no refined sugar needed. It’s the perfect dessert for fall gatherings and your gluten-free Thanksgiving menu!

Prep Time 25 minutes minutes

Servings 8 slices

Ingredients

For the Crust

• 1 paleo pie crust

For the Filling

• 3/4 cup pure maple syrup
• 1/4 cup honey
• 2 eggs
• 2 tbsp melted coconut oil
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 cup chopped pecans

Instructions

• Preheat the oven to 350 degrees.
• Use the link above to make the pie crust. Then come back here to make the rest of the pie.
• Bake the crust at 350 degrees for 12-15 minutes, this will prevent a soggy crust later.
• While the crust is pre-baking, prepare the filling. In a large mixing bowl, whisk together the maple syrup, honey, eggs, coconut oil, vanilla, cinnamon and salt until evenly combined. Then use a spoon or spatula to stir in the pecan pieces. 
• When the crust is done pre-baking, remove from the oven and gently pour the pecan filling onto the pie crust. Fill it up almost to the top, making sure to not overfill. You don't want it to spill over the outside of the crust. You can also set the pie plate on top of a baking sheet to make it easier to get in and out of the oven without spilling it.
• Carefully set it back in the oven and bake for 40-45 minutes. You will need to make a foil tent over the crust for the first 20 minutes or so to prevent the crust from burning. When it is done baking, let it cool completely before serving. This pie can be eaten warm, at room temperature, or cold. Store it in the fridge for up to 4 days.

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