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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Print

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.

Why Homemade Waffles >> Store-Bought Waffles

Let’s be real: store-bought boxed waffles are convenient but they’re often filled with processed ingredients, added sugars and preservatives. Many brands use cheap flours, artificial flavors and oils you wouldn’t keep in your pantry.

These homemade gluten-free freezer waffles are different. They’re made with whole, clean ingredients like whole oats, almond flour, and ground flaxseed. All ingredients that you can easily keep on hand in your fridge and pantry.

The result? A waffle that tastes better and fuels your body better. You’ll taste the difference in every crispy, fluffy bite—and your body will thank you for skipping the boxed stuff.

The BEST Homemade Freezer Waffles

• Gluten-Free – No wheat, no problem! Oats and almond flour make the perfect duo.
• Freezer-Friendly – Make a big batch and enjoy easy mornings all week long. Just pop them right in the toaster!
• Wholesome Ingredients – You are getting a hefty amount of fiber from the oats and almond flour, as well as healthy fats from flax seeds.
• Crispy Outside, Fluffy Inside – Just the way waffles are meant to be!

Use code CANDACE to get 20% off all NOW Foods products!

Simple Ingredients

• Whole oats – if you have celiac disease or a serious gluten intolerance, make sure you get certified gluten-free oats!
• Almond flour – This is the bulk of the ‘flour’ that you will use. We are going with lots of fiber in these waffles! I always have almond flour from NOW Foods in my pantry!
• Ground flax seeds – not only does flax add more fiber, but also protein and healthy fats!
• Vanilla Extract – this adds a nice depth of flavor
• Cinnamon – I always put cinnamon in all of my waffles and pancakes, but you can leave it out if you want.
• Baking Soda & Baking Powder – We need to get the fluffiness!
• Eggs – Helps everything hold together and adds more fluff too.
• Milk – I normally use unsweetened soy milk, but you can use any type of milk you want.

How to Make Gluten-Free Freezer Waffles

Step 1: Make Oat Flour
In a blender, process oats into a fine flour. Just blend for about 30 seconds until the oats turn into flour. (I don’t every buy oat flour because it is expensive and you can so easily do it yourself)

Step 2: Add the rest of the ingredients
To the blender with the oats, add the almond flour, flax seeds, cinnamon, vanilla, baking soda, baking powder, eggs, and milk.

Step 3: Blend the batter
Put the lid on the blender, and start at low speed. Once the blender is on, slowly turn up the speed to blend the batter until there are no more clumps. You may need to scrape down the sides halfway through if it is sticking.

Step 4: Cook the Waffles
Preheat and grease your waffle iron. Pour in batter and cook until golden and crisp (about 3–5 minutes). The amount of batter you use will depend on the size of your waffle iron. I have a standard sized round waffle iron, and I use a 1/3 cup measuring cup to pour in the batter.

Step 6: Cool & Freeze
Cool waffles completely. Freeze in a single layer by arranging them on a baking sheet to freeze, then transfer to a freezer bag or container to store.

Reheating is Easy!

• Toaster – Just pop them in!
• Oven – Bake at 350°F for 5–10 minutes.
• Air Fryer – 350°F for 3–4 minutes = super crispy edges.

Waffle Topping Ideas

• Blueberries + Greek yogurt + drizzle of honey
• Sliced banana + peanut butter + chia seeds
• Chocolate chips + peanut butter + coconut flakes
• Strawberries + peanut butter + maple syrup

Get creative with your toppings!

Looking for more delicious breakfast recipes?

• Spinach Artichoke Breakfast Casserole
• Apple Chai Spiced Baked French Toast
• PB&J Overnight Oats
• Superfood Quinoa Breakfast Bowl

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Gluten-Free Freezer Waffles

Get rid of the pre-made boxed waffles from the store and make them yourself! These easy Gluten-Free Freezer Waffles are perfect to make ahead of time and keep a big batch in your freezer for busy mornings! They are made with oats and almond flour, so you are getting a dose of fiber and wholesome ingredients for breakfast. You will never need store-bought waffles again!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 10

Equipment

• Waffle maker

Ingredients

• 2 cup whole oats
• 4 cups almond flour
• 1/2 cup ground flax seeds
• 1.5 tsp cinnamon
• 2 tsp vanilla extract
• 1 tsp baking soda
• 2 tsp baking powder
• 3 eggs
• 3 cups non-dairy milk (any type of milk works)

Instructions

• Make Oat Flour: In a blender, process oats into a fine flour. Just blend for about 30 seconds until the oats turn into flour. (I don't every buy oat flour because it is expensive and you can so easily do it yourself)
• Add the rest of the ingredients: To the blender with the oats, add the almond flour, flax seeds, cinnamon, vanilla, baking soda, baking powder, eggs, and milk.
• Blend the batter: Put the lid on the blender, and start at low speed. Once the blender is on, slowly turn up the speed to blend the batter until there are no more clumps. You may need to scrape down the sides halfway through if it is sticking.
• Cook the Waffles: Preheat and grease your waffle iron (I like to use coconut oil). Pour in batter and cook until golden and crisp (about 3–5 minutes). The amount of batter you use will depend on the size of your waffle iron. I have a standard sized round waffle iron, and I use a 1/3 cup measuring cup to pour in the batter.
• Cool & Freeze: Cool waffles completely. Freeze in a single layer by arranging them on a baking sheet, then transfer to a freezer bag or container to store.

Thank you to NOW Foods for sponsoring this post! I absolutely love products from NOW Foods and have been using them for years! All opinions are my own, thank you for supporting the brands that support The Wheatless Kitchen.

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

The post Gluten-Free Freezer Waffles appeared first on The Wheatless Kitchen.

Gluten-Free Holiday Recipes

DESSERTS

Dairy-Free Gingerbread Cookies

Soft and chewy cookies packed with warm spices and sweet molasses for that cozy gingerbread flavor.

get the recipe

(Grain-Free) Shortbread Cookies

Grain-Free Shortbread Cookies are just like the Girl Scout cookies from your childhood! This healthy version is made with almond flour, so they are gluten and grain-free!

get the recipe

Chai Spiced Almond Shortbread Cookies

These grain-free Chai Spiced Almond Shortbread Cookies are crunchy on the outside, soft on the inside, and packed with chai spices!

get the recipe

Fudgy Flourless Tahini Brownies

Fudgy Flourless Tahini Brownies are nut-free, paleo, and don’t contain refined sugar. They are incredibly rich, studded with chocolate, and only require one bowl!

get the recipe

Chocolate Almond Butter Freezer Fudge

A rich and fudgy dessert that only requires FOUR ingredients and is the perfect sweet treat!

get the recipe

Baked Pears with Cinnamon & Honey

These easy Baked Pears with Cinnamon & Honey are the perfect dessert to serve when you want something simple, yet delicious. Only requiring three ingredients, it is great to serve at a dinner party topped with vanilla ice cream!

get the recipe

(Grain-Free) Snickerdoodle Blondies

These blondies have hints of warm cinnamon and sugar in every bite. They are gluten and dairy-free, and made with a secret ingredient! This will be your new go-to healthy snickerdoodle blondie recipe! 

get the recipe

Skillet Apple Crisp

The best Skillet Apple Crisp recipe that’s sweetened with coconut sugar and topped with a crunchy oat and almond topping. Serve this delicious apple crisp warm with vanilla bean ice cream!

get the recipe

Gluten-Free Sugar Cookies

These Gluten-Free Sugar Cookies are soft and fluffy, just like the traditional ones from your childhood! This delicious, easy gluten-free sugar cookie recipe is easily dairy-free and perfect to make during the holiday season.

get the recipe

BREADS

(Grain-Free) Pumpkin Almond Bread

This (Grain-Free) Pumpkin Almond Bread is made with simple ingredients, is packed with warm spices and naturally sweetened with a bit of pure maple syrup.

get the recipe

(Grain-Free) Cranberry Orange Bread

This simple Fall flavored bread is packed with fresh cranberries and a refreshing orange flavor.

get the recipe

BEVERAGES

(Dairy-Free) Gingerbread Latte

This cozy Gingerbread Latte is a perfect treat (and dairy-free option) during the holiday season. Made with warming spices like cinnamon and ginger, and naturally sweetened, this latte is easy to make and is the perfect morning pick-me-up!

get the recipe

(Dairy-Free) Pumpkin Spice Latte – Hot & Iced!

We have two versions for this homemade pumpkin spice latte! It is naturally sweetened and SO much healthier than a coffee shop version.

get the recipe

Dairy-Free Salted Caramel Coffee Creamer

You only need a few simple ingredients to make your very own Dairy-Free Salted Caramel Coffee Creamer! It is perfect in hot or cold lattes.

get the recipe

Iced Mocha Maca Latte

The combination of cold brew, cacao powder, maca, and almond milk makes a delicious latte!

get the recipe

Iced Maca Chai Latte

Homemade chai latte that only requires a few ingredients and has extra health benefits!

get the recipe

Pumpkin Chai Protein Smoothie

Pumpkin and chai spices come together to create a perfect Fall flavored smoothie. Packed with protein, it is great for breakfast of a post-workout snack!

get the recipe

SOUPS/STEWS

Vegetarian Butternut Chili

This flavor-packed Vegetarian Butternut Squash Chili is hearty, and will feed a crowd! It is loaded with vegetables, sweet butternut squash, and white beans for added protein.

get the recipe

One-Pot Turkey Chili Verde

This One-Pot Turkey Chili Verde is made with salsa verde, ground turkey, and white beans. It’s simple, healthy, and can even be made in the slow cooker!

get the recipe

White Bean & Sausage Stew with Kale

This stew will be your new go-to when you’re looking for an easy, comforting weeknight dinner. It is packed full of nourishing veggies, has a kick from Italian chicken sausage, and will leave you with plenty of leftovers to eat throughout the week.

get the recipe

Creamy Chicken & Rice Soup

This Creamy Chicken & Rice Soup is a warm and comforting meal that is made with simple ingredients. It is packed with veggies, hearty wild rice, chicken, and is made dairy-free by using coconut milk!

get the recipe

Roasted Garlic Butternut Squash Soup

This creamy Roasted Garlic Butternut Squash Soup is vegan, full of flavor, and has a silky smooth texture. Topped with roasted pepitas and parsley, it is perfect for a simple fall lunch or dinner!

get the recipe

MAIN COURSE

Roasted Butternut Risotto

Roasted Butternut Risotto is the ultimate fall comfort food! It is packed with sweet roasted butternut squash, and has a perfect creamy texture, and is even vegan!

get the recipe

Quinoa & Sausage Stuffed Acorn Squash

Perfectly roasted acorn squash, stuffed to the brim with quinoa, chicken sausage, dried cranberries, and herbs.

get the recipe

Stuffed Butternut Squash with Quinoa, Sausage & Cranberries

A delicious Fall dish that combines sweet and savory, perfect for a holiday dinner.

get the recipe

Warm Kale, Butternut & Quinoa Salad

A delicious Fall salad that combines raw and cooked veggies, chewy quinoa, and sweet cranberries.

get the recipe

Wild Rice & Kale Stuffed Acorn Squash

Wild Rice & Kale Stuffed Acorn Squash is the perfect Fall dish to serve to your family! It is easy enough for a weeknight dinner, but also impressive at a dinner party. Roasted acorn squash halves are stuffed with a flavorful filling of wild rice, kale, mushrooms, and carrots.

get the recipe

Butternut Squash Pasta Salad

Butternut Squash Pasta Salad is a perfect cozy dinner or side dish. This meatless meal is packed with fall flavors, lots of vegetables, and can be eaten warm or cold! 

get the recipe

APPETIZERS

Gluten-Free Flatbread with Homemade Hummus

The perfect appetizer or simple healthy snack! It is so easy to make it yourself, you may never buy hummus again.

get the recipe

Creamy White Bean & Goat Cheese Dip

A perfect appetizer or snack that goes perfectly with crackers and your favorite veggies! You get protein and fiber from the white beans, and a creamy tangy flavor from the goat cheese.

get the recipe

Vegan Spinach & Artichoke Dip

This Vegan Spinach & Artichoke Dip is so simple, creamy, and dairy-free! It has all of the traditional flavors of your favorite dip, just without the cheese. Serve it with bread, crackers, or veggies for the perfect appetizer.

get the recipe

Maple Roasted Butternut Squash

Maple Roasted Butternut Squash is a simple Fall dish that is made coconut oil, maple syrup, cinnamon, and sprinkled with walnuts. The perfect cozy side dish that is so versatile!

get the recipe

BREAKFAST

Gluten-Free Pumpkin Spice Pancakes

These Gluten-Free Pumpkin Spice Pancakes are fluffy, naturally sweet, and made with real pumpkin puree!

get the recipe

Gluten-Free Cinnamon Rolls

These delicious Gluten-Free Cinnamon Rolls are fluffy, soft, and topped with a perfectly sweet sticky glaze. They are made with simple ingredients, and don’t require a fancy stand mixer!

get the recipe

Apple Chai Spiced Baked French Toast

This Apple Chai Spiced Baked French Toast is exactly what you need during the holiday season! It can be made ahead of time and baked when you’re ready to serve. Filled with sweet apples and warm chai spices, it is a perfect cozy breakfast option.

get the recipe

Paleo Gingerbread Pancakes

These Paleo Gingerbread Pancakes taste just like a soft gingerbread cookie! They are grain-free and packed with warm spices and a hint of molasses, and are a perfect holiday breakfast.

get the recipe

Apple Walnut Baked Oatmeal

Baked oatmeal is perfect for slow weekend mornings, or hosting a brunch for friends, it feeds a crowd and everyone loves it. This one is packed with apples, cinnamon, and is sweetened with maple syrup.

get the recipe

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The post Gluten-Free Holiday Recipes appeared first on The Wheatless Kitchen.

Why You’ll Love These Chewy Gingerbread Cookies

The holiday season is the perfect time to bake delicious treats that everyone can enjoy, regardless of dietary restrictions. If you’re looking for a festive, dairy-free dessert option, look no further than this classic Dairy-Free Gingerbread Cookie Recipe. These cookies are perfectly spiced, crisp on the outside, soft on the inside, and totally free of dairy products, making them an ideal choice for those who follow a dairy-free lifestyle or have lactose intolerances. Whether you’re baking for yourself, your family, or guests with dietary needs, these gingerbread cookies will be a crowd-pleaser!

Rich and Spicy Flavor – These cookies are packed with the warm spices that make gingerbread irresistible: ginger, cinnamon, cloves, and molasses.

Perfect Texture – This dairy-free gingerbread dough bakes into cookies with just the right amount of crispiness on the edges, while remaining soft and chewy in the center. It’s the best of both worlds! I LOVE a good chewy cookie!

Easy to Make – With simple ingredients and no fancy equipment required, these cookies come together so quickly.

Allergen-Friendly – Dairy is often a concern during the holidays, but this recipe ensures that everyone can join in on the cookie-making fun, regardless of their dietary restrictions. They are also paleo and gluten-free, so we are covering SO many food allergies!

Ingredients You’ll Need

• Almond Flour – this is the base for the cookies and it keeps them grain-free and paleo! I always use NOW Foods almond flour and keep it stocked in my pantry. I love the texture and flavor!
• Coconut Sugar – my favorite sugar to bake with, it gives a nice flavor and is lower glycemin
• Creamy Almond Butter – I love using nut butters in cookies, it gives them a chewy texture
• Egg – to hold everything together and give the cookies good chewy texture
• Molasses – you can’t have gingerbread without molasses! It gives the cookies a rich flavor and dark color.
• Coconut Oil – I like a neutral oil for this, and coconut oil is perfect
• Ground Ginger – you need the spicy ginger in these!
• Ground Cinnamon – of course we need that warm cinnamon spice
• Ground Cloves – the cloves also give an extra warm spiciness that is perfect in these
• Sea Salt – the salt cannot be missed in these cookies! It is the perfect salty sweet combination!
• Baking Soda – to help the cookies rise just a bit

*I get my almond flour and coconut sugar for this recipe from NOW Foods. The quality of their products is amazing, and I have a pantry FULL of their products at all times. You can use code CANDACE to get 20% off everything from NOW!

How to Make Dairy-Free Gingerbread Cookies

1. Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the almond flour, sugar, ginger, cinnamon, cloves, salt and baking soda.
2. In a smaller mixing bowl, whisk together the almond butter, egg, molasses and coconut oil until evenly combined. Pour the wet ingredients into the dry ingredients and use a wooden spoon to stir together until completely combined. The dough will be thick and sticky.
3. Line a large baking sheet with parchment paper or a silicone baking mat. Take about 1 tablespoon of the dough and use the palms of your hands to roll it into a ball. Place it on the baking sheet and repeat with the rest of the dough. Leave about 2 inches between each of the balls of dough to allow them room to spread.
4. Bake for 9-11 minutes, until the cookies are slightly crispy on the edges and soft in the center.
5. Allow the cookies to cool for 5 minutes before removing them from the baking sheet.

Tips & Tricks for Gingerbread Cookies

• Do not overcook: If you want your cookies to be soft and chewy, make sure you don’t over cook them!
• Storing: These cookies can sit at room temperature in an airtight container for about 2 days, but they will stay the most fresh in the fridge for up to 5-6 days.
• Freezing: If you want to make these cookies ahead of time, you can store them in the fridge for up to 3 months. Make sure they are in an airtight container.

Thank you to NOW Foods for sponsoring this post. And thank YOU for supporting the brands that we work with at The Wheatless Kitchen.

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Dairy-Free Gingerbread Cookies

These festive Dairy-Free Gingerbread Cookies are going to be your new go-to holiday cookie! Filled with warm spices, molasses, and almond flour, they're soft and chewy in the center and crispy on the edges. They are gluten-free, paleo, and dairy-free, so they will be a crowd pleaser!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 15 cookies

Ingredients

• 1 3/4 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup creamy almond butter
• 1 large egg
• 3 tablespoons molasses
• 1/4 cup melted coconut oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Instructions

• Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the almond flour, sugar, ginger, cinnamon, cloves, salt and baking soda.
• In a smaller mixing bowl, whisk together the almond butter, egg, molasses and coconut oil until evenly combined. Pour the wet ingredients into the dry ingredients and use a wooden spoon to stir together until completely combined. The dough will be thick and sticky.
• Line a large baking sheet with parchment paper or a silicone baking mat. Take about 1 tablespoon of the dough and use the palms of your hands to roll it into a ball. Place it on the baking sheet and repeat with the rest of the dough. Leave about 2 inches between each of the balls of dough to allow them room to spread.
• Bake for 9-11 minutes, until the cookies are slightly crispy on the edges and soft in the center.
• Allow the cookies to cool for 5 minutes before removing them from the baking sheet.

Looking for more holiday recipes?

• Gluten-Free Gingerbread Pancakes
• Grain-Free Pumpkin Almond Bread
• Baked Pears with Cinnamon & Honey
• Gluten-Free Sugar Cookies
• Dairy-Free Gingerbread Latte

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

The post Dairy-Free Gingerbread Cookies appeared first on The Wheatless Kitchen.

This easy side dish would go perfectly with

Why Choose Herb Roasted Carrots & Beetroot?

Carrots and beetroot are both rich in vitamins, minerals, and antioxidants. Roasting them enhances their natural sweetness while adding that caramelized flavor. This dish is not just nutritious; it’s also really beautiful, making it a great addition to any meal.

Nutritional Benefits

• Carrots: High in beta-carotene, fiber (great for gut health), and antioxidants, carrots are amazing for eye health.

• Beetroot: Packed with vitamins A and C, folate, and manganese, beetroot is known for its potential to lower blood pressure and improve exercise performance.

Ingredients

• Carrots – Carrots are one of the stars of the show, and I like to roast them whole for this dish. But you could easily give them a rough chop into big chunks if you wanted to.
• Golden Beets – I went with golden beets because red beets would have turned the entire dish a reddish purple color. Any type of beet will work, but I also like the more subtle flavor of the golden variety.
• Dried herbs – You can get creative and use any dried herbs you have on hand! My favorite herb to use for this is dill, but I have also used thyme, basil, and parsley and they are all delicious. The herbs give the dish SO much more flavor!
• Extra Virgin Olive Oil – Any time I am roasting anything, I am either using EVOO or avocado oil.
• Kosher salt – I use kosher salt, but you can use flaky sea salt or pink salt.
• Black Pepper – This just adds another layer of flavor and a little kick to the vegetables.
• Garlic Powder – I decided to use garlic powder instead of fresh garlic cloves for this because I didn’t want the garlic to burn during the longer cooking time.

How to make this simple dish

Step 1

Preheat the oven to 400 degrees. Remove any stems and greens from the carrots and beets, if you bought them with the green tops. Run the carrots and beets under cold running water and give them a good scrub with your hands or a vegetable brush. Dry them with a dish towel.

Step 2

Next, you are going to prep the beets. Using a vegetable peeler, carefully peel the skin off the beets and cut the stem end off. Once peeled, quarter them to cut them into wedges.

Step 3

Add the carrots and beets to a large baking sheet. Drizzle with the olive oil, and season with salt, pepper, garlic powder, and dried herbs. Give it all a good toss so that all of the vegetables are evenly coated.

Step 4

Roast at 400 degrees for 30-35 minutes, until the vegetables are turning a golden brown color.

Step 5

When done roasting, transfer to a serving platter and enjoy.

Tips & Suggestions

• Add a Twist: Experiment with different herbs like oregano, thyme, basil or dill for a unique flavor.
• Serving Suggestions: This dish would pair perfectly with this Perfect Roasted Chicken, or this delicious Lemon Herb Roasted Chicken & Potatoes, or even as a side to this easy sheet pan salmon dinner.
• Storing & Reheating: These roasted vegetables reheat really well. You can just reheat them in the oven at 400 degrees for about 5-10 minutes, or even quicker for a few seconds in the microwave. They will stay fresh in the fridge in an airtight container for up to 5 days.

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Herb Roasted Carrots & Beetroot

Herb Roasted Carrots & Beetroot are a simple and healthy side dish! Whole carrots and vibrant golden beets are coated in flavorful herbs and roasted until soft and delicious. Whether you’re serving it for a family dinner or a special occasion, this dish is sure to impress!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 6-8 large carrots
• 3 medium golden beets
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon dried dill (or any dried herb of choice)
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions

• Preheat the oven to 400 degrees. Remove any stems and greens from the carrots and beets, if you bought them with the green tops. Run the carrots and beets under cold running water and give them a good scrub with your hands or a vegetable brush. Dry them with a dish towel.
• Next, you are going to prep the beets. Using a vegetable peeler, carefully peel the skin off the beets and cut the stem end off. Once peeled, quarter them to cut them into wedges.
• Add the carrots and beets to a large baking sheet. Drizzle with the olive oil, and season with salt, pepper, garlic powder, and dried herbs. Give it all a good toss so that all of the vegetables are evenly coated.
• Roast at 400 degrees for 30-35 minutes, until the vegetables are turning a golden brown color.
• When done roasting, transfer to a serving platter and enjoy.

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Maple Roasted Butternut Squash as a simple side dish!

Butternut Squash is truly one of the most versatile winter squashes. It can be made sweet or savory, and can be used in SO many different ways! You can roast it with maple syrup like we did with this recipe, put it in savory salads, on top of quinoa with cranberries for breakfast, use it in chili, or creamy risotto, the options are endless!

Butternut squash is a great winter vegetable to add to your rotation during the colder months because it is loaded with vitamin A and C, gut-healthy fiber, and gives you the nutrients you need to keep those winter sniffles away.

The naturally sweet flavor of the butternut pairs perfectly with the maple syrup to give it a more caramelized flavor, then adding cinnamon gives it a warm spice, and topped with pecans for some added crunch!

Ingredients you’ll need

• a large butternut squash
• coconut oil
• pure maple syrup
• cinnamon
• flaky sea salt
• chopped pecans (you could also use walnuts instead!)

All of these ingredients come together to make the most deliciously sweet, soft, perfectly roasted butternut squash. The cinnamon adds warmth, the coconut oil and maple syrup give it a natural sweetness, and the pecans add texture that we all love.

Step-by-step Instructions

Step 1

Preheat the oven to 400 degrees Fahrenheit. Prep the butternut squash by cutting it in half right above the wider part (the bulb). Cut the ends off, and then carefully cut the skin off using a sharp knife. You can also do this with a vegetable peeler, but sometimes the skin is a little too thick. Cut the bulb part in half, and use a spoon to scoop out the seeds and insides. Cut the whole thing in to half inch cubes.

Step 2

In a small bowl, whisk together the coconut oil, maple syrup, salt, and cinnamon. Lay the squash out in an even layer on a large baking sheet. Pour the oil mixture all over the squash, and toss it together with your hands to make sure all of the pieces are coated.

Step 3

Roast at 400 degrees for 15-20 minutes, until the squash is turning a golden brown color.

Step 4

Add the pecans for another 5 minutes of roasting time (making it 20-25 minutes total). If you have them in there from the beginning, they will burn.

Step 5

Once roasted, remove from the oven, transfer to a platter and enjoy!

What to serve with butternut squash

You can serve this right on a platter in the middle of the table because it is so pretty. It would be perfect for your Thanksgiving menu because it is so versatile and packs a ton of flavor.

• with your Thanksgiving turkey
• if not Thanksgiving, then this perfect roasted chicken would be delicious
• you can serve it alongside this White Bean & Sausage Stew
• you can eat it for breakfast alongside eggs for a sweet and savory combo (I like to put runny fried eggs on top and let it get a little saucy)
• it can be the vegetable side to this Skillet Sausage & Cornbread Stuffing

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Maple Roasted Butternut Squash

Maple Roasted Butternut Squash is a simple Fall dish that is made coconut oil, maple syrup, cinnamon, and sprinkled with walnuts. The perfect cozy side dish that is so versatile!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 1 large butternut squash
• 3 tablespoon pure maple syrup
• 2 tablespoon melted coconut oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon flaky sea salt
• 1/3 cup chopped pecans

Instructions

• Preheat the oven to 400 degrees. Prep the butternut squash by cutting it in half right above the wider part (the bulb). Cut the ends off, and then carefully cut the skin off using a sharp knife. You can also do this with a vegetable peeler, but sometimes the skin is a little too thick. Cut the bulb part in half, and use a spoon to scoop out the seeds and insides. Cut the whole thing in to half inch cubes.
• In a small bowl, whisk together the coconut oil, maple syrup, salt, and cinnamon. Lay the squash out in an even layer on a large baking sheet. Pour the oil mixture all over the squash, and toss it together with your hands to make sure all of the pieces are coated.
• Roast at 400 degrees for 15-20 minutes.
• Add the pecans for another 5 minutes of roasting time (making it 20-25 minutes total). If you have them in there from the beginning, they will burn.
• Once roasted, remove from the oven, transfer to a platter and enjoy!

Looking for more butternut squash recipes?

• Roasted Butternut Risotto
• Warm Kale, Butternut & Quinoa Salad
• Vegetarian Butternut Squash Chili

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Easy Carrot Soup

This is one of those simple soups that you can throw together with bits and pieces that you find in the fridge when you think you don’t have anything to cook. It is versatile, cozy, warm, and packed with produce and nutrients!

The base is carrots, apples, and onion, but then the flavor add-ins really take it over the top. I used a combination of vegetable broth and coconut milk to make it nice and creamy. But then spiced it up with curry powder and paprika, which add SO much amazing flavor! You can always leave those out if you aren’t a fan of spices like that, but I promise it makes a huge difference!

It is pureed until silky smooth, and topped with whatever you want! I like to top mine with a bit of sour cream and parsley, but you can get creative!

Optional toppings:

• parsley or cilantro
• sour cream
• greek yogurt
• sesame seeds
• drizzle of olive oil
• roasted pumpkin seeds
• roasted and chopped almonds
• gluten-free croutons
• roasted chickpeas
• the options are endless!

Ingredients for Carrot Apple Soup

• Carrots – you don’t even have to peel them just make sure you wash them
• Apple– you can use any type of apple you want, I like to use something in the red apple variety
• Onion – yellow or white onion works best
• Garlic – fresh garlic will be the best flavor, but you could also use garliuc powder
• Full-fat coconut milk – this will make the soup rich and creamy while still keeping it dairy-free
• Vegetable broth – you could also use bone broth if you wanted to add protein, but use vegetable if you are wanting to keep it vegetarian
• Curry powder – brings so much flavor!
• Salt & pepper
• Paprika – adds an extra little kick, but is optional

How to Make Coconut Curry Carrot Apple Soup

Step 1

In a large stock pot, combine the carrots, apple, onion, garlic, coconut milk and vegetable broth. Season with salt, pepper, curry powder, and paprika. Cover with a lid, put the pot over high heat until it starts to lightly boil. Once boiling, turn the heat down to medium and simmer the vegetables for about 20 minutes, until the carrots are very soft. 

Step 2

When the vegetables are cooked through, very carefully ladle the vegetables and liquid mixture into a blender or food processor. Place a towel on top of the lid and start the blender on low, slowly turning it up higher after a few seconds. Blend for about 30 seconds. You may need to work in batches, there will be too much soup for the blender all at once.

Step 3

Once you have blended all of the soup, return it to the large pot. To serve, pour into bowls and have fun with the toppings!

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Coconut Curry Carrot Apple Soup

This Coconut Curry Carrot Apple Soup is simple, healthy, and the perfect balance of savory with a hint of sweetness! It is packed with flavor and is the perfect cozy dish for the Fall season!

Servings 6

Ingredients

• 6 large carrots , chopped
• 1 large red apple (I prefer gala apples) cored, and chopped
• 1/2 large onion , chopped
• 3 cloves garlic , chopped
• 1 (15oz) can full-fat coconut milk
• 4 cups vegetable broth
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tsp curry powder
• 1/2 tsp paprika

Optional toppings

• cilantro
• parsley
• sesame seeds
• roasted chickpeas
• sesame seeds
• GF croutons
• sour cream
• greek yogurt

Instructions

• In a large stock pot, combine the carrots, apple, onion, garlic, coconut milk and vegetable broth. Season with salt, pepper, curry powder, and paprika. Cover with a lid, put the pot over high heat until it starts to lightly boil. Once boiling, turn the heat down to medium and simmer the vegetables for about 20 minutes, until the carrots are very soft. 
• When the vegetables are cooked through, very carefully ladle the vegetables and liquid mixture into a blender or food processor. Place a towel on top of the lid and start the blender on low, slowly turning it up higher after a few seconds. Blend for about 30 seconds. You may need to work in batches, there will be too much soup for the blender all at once.
• Once you have blended all of the soup, return it to the large pot. To serve, pour into bowls and have fun with the toppings!

Looking for more soup recipes?

• Creamy Chicken & Rice Soup
• Coconut Kale Chickpea Soup
• Roasted Garlic Butternut Squash Soup

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Football season is upon us! Hallelujah, praise be.

I wanted to put together the ultimate list of game day recipes to snack on while you watch the big games. These recipes are perfect for feeding a crowd of hungry sports fans, or even if it’s just you and your family watching the game.

Or if you’re like me… nachos for 1? YES.

On this list, we’ve got everything from appetizers, entrees, desserts, and even fun mocktails! All being gluten-free, made with good ingredients, and most importantly DELICIOUS.

Appetizers

• Crispy Baked Chicken Wings
• Vegan Spinach & Artichoke Dip
• Quinoa Sausage Balls
• Creamy White Bean Dip (with goat cheese)
• Paleo Baked Chicken Tenders
• Roasted Garden Salsa
• Vegetable Spring Rolls with Spicy Peanut Dipping Sauce
• Chicken Satay & Thai Coconut Sauce
• Gluten-Free Flatbread & Homemade Hummus

Entrees

• Loaded Nachos with Vegan ‘Cheese’ Sauce
• Stuffed Red Potatoes with Barbecue Chicken & Goat Cheese
• Honey Sriracha Shrimp Tostadas
• Homemade Gluten-Free Pizza
• Slow Cooker Turkey & Sweet Potato Chili
• Southwestern Breakfast Tacos
• Vegetarian Butternut Squash Chili
• The Perfect Roasted Chicken
• Vegan Taco Salad
• Spring Vegetable Sheet Pan Pizza
• Creamy Chicken & Rice Soup
• Sheet Pan Shrimp Boil
• One Pot Turkey Chili Verde
• (30-Minute) Turkey Taco Skillet
• Vegan Lentil Sloppy Joes

Side Dishes

• Smashed Potatoes with Sour Cream & Chive Dip
• Chipotle Baked Sweet Potato Fries
• Spinach & Goat Cheese Stuffed Portobellos
• Mexican Street Corn
• Creamy Potato & Onion Soup
• Crispy Baked Zucchini Fries
• Vegan Mac & Cheese With Poblano
• Green Bean Potato Salad

Desserts

• [Grain-Free] Samoa Cookie Bars
• [Grain-Free] No Bake Peanut Butter Pretzel Bars
• Chocolate Almond Butter Freezer Fudge
• [Grain-Free] Pumpkin Almond Bread
• Almond Butter Oatmeal Chocolate Chip Cookies
• Sweet Potato Dessert Fries
• No-Bake Brownie Bites
• Raw [Vegan] Pumpkin Cheesecake Bites
• Fudgy Flourless Tahini Brownies
• Paleo German Chocolate Brownies
• Almond Butter Chocolate Chunk Cookies
• Rocky Road Rice Krispie Treats
• Healthy Apple Pie Bars

Beverages

• Pineapple Peach Mint Kombucha Mocktails
• Iced Mocha Maca Latte
• 3-Ingredient Watermelon Limeade
• Homemade Cold Brew Coffee
• Iced Salted Caramel Collagen Latte
• Refreshing Strawberry Basil Smoothie

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The post The BEST Gluten-Free Game Day Recipes appeared first on The Wheatless Kitchen.

Why You’ll Love This Butternut Squash Pasta Salad

Butternut squash is my favorite of all the fall squashes. It is so versatile, can be used in sweet and savory recipes, and has so many health benefits. It can be pureed into a pasta sauce, roasted alongside other veggies, put in a risotto, used in salads, put in soups and chilis, and so much more!

For this recipe, we are pairing it with pasta, dried cranberries, goat cheese, baby kale, and pecans for the most PERFECT fall flavor combination. Then we toss it in a simple red wine vinaigrette that gives it so much bright flavor that compliments the sweetness.

This dish is so quick and easy to throw together, and will definitely feed a crowd. It can be eaten as the main course for a meatless meal, but also as a side dish if you want to pair it with something like grilled chicken for more protein.

Ingredients

• PASTA – you can use any type of pasta shape you want for this, but I love something like penne or rotini to keep it easy to eat with the veggies
• BUTTERNUT SQUASH – you will used chopped butternut squash so that it is in smaller shapes and roasts quickly
• BABY KALE – I like using the smaller leaf version of kale for this because it has a softer texture, but you can use regular kale if you want
• CHOPPED PECANS – pecans give the dish a little bit more texture and crunch against the soft pasta and butternut
• DRIED CRANBERRIES – these add a perfect amount of sweetness and lots of fall flavor
• GOAT CHEESE – you can use any type of crumbled cheese you want, but I love the tangy flavor that goat cheese gives with the sweet squash and cranberries
• FRESH OR DRIED SAGE – sage just screams fall and Thanksgiving to me, and it adds a really nice flavor to the dish
• RED WINE VINEGAR – you could also use balsamic if you don’t have red wine vinegar, but I like the lighter flavor of red wine for this one, it is less overpowering
• EXTRA VIRGIN OLIVE OIL – my staple oil for all dressings and vinaigrettes
• SALT & PEPPER – to bring out all those flavors, of course

How to Cut & Peel Butternut Squash

It can feel intimidating to cut a butternut squash because the skin is thick and the vegetable is dense. But it is easier than you think if you have a good sharp knife and some patience.

STEP 1 – Make sure you have a sharp knife and a sturdy cutting board that is not going to slide around on the countertop.

STEP 2 – Lay the squash on its side and cut the top and bottom parts off so that you can stand it upright.

STEP 3 – Then cut the squash in half, right above the larger bulb part of the squash. Then you are left with two pieces, the thinner top portion, and the wider bulb at the bottom.

STEP 4 – Now stand one of the halves upright, and use your knife to carefully peel the skin in a downward motion. Repeat this all the way around, on both halves of the squash. You can also use a vegetable peeler, but make sure you have a strong and sharp peeler because the skin is pretty thick. My vegetable peeler doesn’t do a good job at this, so I use the knife.

STEP 5 – After peeling the squash, cut the bulb piece in half, and scrape out the seeds and insides with a spoon. Then lay flat and chop into 1/2 inch cubes. Do the same with the top half, just cut it in half, then lay flat and chop into 1/2 inch cubes.

What type of pasta is best for this dish?

You can use any shape of pasta you want for this, but I recommend sticking with the medium sized pastas that are a little more dense: penne, rotini, elbow macaroni, bow ties.

These shapes are perfect for a pasta salad because they are a similar shape to your vegetables and can be easily picked up with a fork. For this dish, I went with a Gluten-Free Multigrain Rotini from NOW Foods. They have a new line of pasta that is made with cauliflower, and it is DELICIOUS. It is a mix of grains like rice, quinoa, and amaranth, with cauliflower for added veggies. It has a really great earthy taste that is not overpowering to any flavors in a dish, and you don’t taste cauliflower!

The texture is perfect and holds up to the dressing and other vegetables in this dish. It is just the right amount of chew to it, and doesn’t get mushy. I would highly recommend this pasta!

You can get a 20% discount with NOW Foods if you use the code CANDACE!

Eat it WARM or COLD!

I love a good versatile pasta dish, and not all pasta is good served cold. But this one is! It can be eaten as a warm and cozy pasta dinner, or cold as a pasta salad for an easy grab and go lunch!

Storage Tips

This pasta salad will stay fresh in the fridge if you keep it in an airtight container for up to 5 days. If you want to eat it warm, just heat it in the microwave for 30-60 seconds.

Thank you to NOW Foods for sponsoring this post! I am grateful to be able to partner with such great brands to bring you the best recipes.

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Butternut Squash Pasta Salad

Servings 6

Ingredients

• 3 cups chopped butternut squash (into 1/2 inch cubes)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1 package gluten-free rotini pasta , I used rotini from NOW Foods
• 1 (packed) cup baby kale
• 2 tbsp fresh sage , finely chopped
• 1/3 cup chopped pecans
• 1/3 cup dried cranberries
• 2 oz crumbled goat cheese

Vinaigrette

• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

• Preheat your oven to 425 degrees. Place the chopped butternut squash onto a lined baking sheet, drizzle with 2 tbsp of olive oil and season with 1/2 tsp salt. Toss to get everything evenly coated and roast for 30-35 minutes, until the squash is golden brown.
• While the squash is in the oven, cook the pasta. Fill a large pot with water and cook according to package instructions. Once cooked, drain the pasta and put it in a large serving bowl.
• When the squash is done roasting, transfer it to the same serving bowl as the pasta. Then add in the kale, pecans, cranberries, sage, and goat cheese. Gently toss to combine.
• To make the vinaigrette, add the red wine vinegar, olive oil, salt, and pepper to a jar with a tight fitting lid. Give it a good shake to combine. Then pour the vinaigrette over the pasta dish. Gently toss to make sure everything is coated in the vinaigrette.
• Serve and enjoy!

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