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.

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You will LOVE this Smashed Potato Recipe!

We eat a decent amount of potatoes in our house, and the majority of those are sweet potatoes. But lots of potatoes, nonetheless. So I decided that I wanted to mix it up a little bit by making a crispy smashed version using smaller gold potatoes!

These smashed potatoes are perfectly crispy on the edges, and soft on the inside. They make for an amazing side dish with your favorite protein. They would pair so well with this perfectly roasted chicken, or this sheet pan honey garlic chicken & veggies!

Ingredients You’ll Need

This recipe could not be any easier, and it only requires a few very simple ingredients! You can get creative with the different dips to serve them with, but I promise you that this is THE BEST sour cream and chive dip you will ever eat! You can either serve it on the side, or drizzle it on top!

• Small to medium potatoes – Yukon golds are my favorites for this recipe, but you can use any type of smaller sized potato
• Olive Oil Cooking Spray – I don’t like to drizzle too much oil on top of these when baking, I find that they don’t get as crispy. So I like to lightly spray them with a cooking spray (preferably olive oil or avocado oil)
• Flaky salt – I love to use with flaky salt or kosher salt for these because potatoes LOVE salt! They absorb it so well and the texture is much better with flakier salt.
• Sour Cream – I used a lactose free version, but you can use any good quality thick sour cream.
• Fresh Chives – Finely chop your chives for an even texture throughout the dip, the flavor of the chives will really make a huge difference!
• Garlic Powder – You can also use fresh garlic for this, but I prefer the garlic powder. It is less chopping, and doesn’t overpower with too much garlic flavor.
• Salt – Again, I like to use kosher salt for this.
• Black Pepper – The black pepper is a great compliment to the salt and chives.
• Lemon Juice – The lemon juice is essential here because it really brightens up the dip and adds SO much flavor, without being overpowering.

How to Make Crispy Smashed Potatoes

Step 1 – BOIL THE POTATOES

Fill a large pot with water and bring to a boil. Generously salt the water and add the potatoes. Boil them for 15-20 minutes, until it is easy to insert a fork into the potato. Once done boiling, drain and let them cool for about 5 minutes. Meanwhile, preheat the oven to 425 degrees.

Step 2 – MAKE THE DIP

While the potatoes are boiling, make the dip. Combine all of the dip ingredients into a bowl and whisk with a fork until evenly combined. Set it in the fridge to let the flavors come together until you are ready to serve.

Step 3 – SMASH THE POTATOES

Prep a large baking sheet by lightly spraying the surface with cooking spray. Then arrange the potatoes on the baking sheet and use the bottom of a glass to gently press down on the potatoes until they are about ¼-inch thick. Then lightly spray the tops of the smashed potatoes with cooking spray and season with a pinch of flaky salt.

Step 4 – BAKE UNTIL CRISPY

Bake the potatoes in the oven at 425 degrees for 30-40 minutes. I recommend you flip them halfway through, but that is optional. In the end, you want the potatoes to be golden brown and crispy on the edges.

Step 5 – SERVE!

Transfer to a plate and serve with sour cream and chive dip, or drizzle the dip on top for an impressive presentation!

What to Serve with Smashed Potatoes

These delicious little crispy potatoes would go perfectly with your favorite protein recipe! I suggest my Chicken Satay with Thai Coconut Sauce, Sheet Pan Salmon and Green Beans, or my Crispy Baked Chicken Wings for game day!

Storage Tips

Smashed potatoes are best served immediately because they will be the most crispy when they are right out of the oven. But if you make them ahead of time, or have leftovers, then you can store them in an airtight container for 3-4 days.

To reheat: I would reheat them in the oven to bring back some of the crispy texture. The microwave will make them soggy. Just place them in an even layer on a baking sheet and bake them at 400 degrees for about 10 minutes, until heated through.

Tips for the Crispiest Potatoes

• You need a very hot oven to get crispy potatoes! Make sure that your oven is all the way preheated before you put the potatoes in.
• Don’t boil your potatoes too long, you don’t want them to completely fall apart and be mushy when you smash them. You just want them to be soft.
• When you drain the potatoes after boiling, make sure you let them sit for a few minutes to dry. Excess moisture will prevent them from getting crispy in the oven.
• Make sure you give the potatoes room on the baking sheet when you roast them. Don’t let them overlap because they will just steam and not get crispy.

These are a perfect side dish or appetizer, and I think it would be fun to mix it up on Thanksgiving and make these instead of mashed potatoes. I know, gasp! They are not only a beautiful dish to serve your family, but they are absolutely delicious!

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Smashed Potatoes with Sour Cream & Chive Dip

These Smashed Potatoes with Sour Cream & Chive Dip are baked to perfection and are crispy on the edges, while soft on the inside. Served with a delicious and creamy chive dip, these will be your new favorite side dish!

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 4

Ingredients

• 1½ lbs small yukon gold potatoes (or any type of smaller sized potato)
• 1/2 tsp kosher salt
• olive oil cooking spray

Sour Cream & Chive Dip

• 1 cup sour cream (I used a lactose free version)
• 1/2 cup fresh chives finely chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice

Instructions

• BOIL THE POTATOES – Fill a large pot with water and bring to a boil. Generously salt the water and add the potatoes. Boil them for 15-20 minutes, until it is easy to insert a fork into the potato. Once done boiling, drain and let them cool for about 5 minutes. Meanwhile, preheat the oven to 425 degrees.
• MAKE THE DIP – While the potatoes are boiling, make the dip. Combine all of the dip ingredients into a bowl and whisk with a fork until evenly combined. Set it in the fridge to let the flavors come together until you are ready to serve.
• SMASH THE POTATOES – Prep a large baking sheet by lightly spraying the surface with cooking spray. Then arrange the potatoes on the baking sheet and use the bottom of a glass to gently press down on the potatoes until they are about ¼-inch thick. Then lightly spray the tops of the smashed potatoes with cooking spray and season with a pinch of flaky salt.
• BAKE UNTIL CRISPY – Bake the potatoes in the oven at 425 degrees for 30-40 minutes. I recommend you flip them halfway through, but that is optional. In the end, you want the potatoes to be golden brown and crispy on the edges.
• SERVE – Transfer to a plate and serve with sour cream and chive dip, or drizzle the dip on top for an impressive presentation!

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The post Smashed Potatoes with Sour Cream & Chive Dip 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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The BEST Gluten-Free Thanksgiving Side Dishes

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!

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Sauteed Green Beans with Mushrooms & Almonds

Sautéed Green Beans with Mushrooms & Almonds is a simple and quick veggie side dish that goes with pretty much any type of meal. Mushrooms add extra flavor and sliced almonds add a nice crunch.

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Skillet Cornbread & Sausage Stuffing

This Skillet Cornbread & Sausage Stuffing is bursting with savory flavors and will steal the show at your Thanksgiving dinner! It is simple to make and reheats well for leftovers.

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Mashed Cauliflower with Kale

Mashed Cauliflower with Kale is an easy and healthy alternative to mashed potatoes that you can make with just 5 ingredients! Creamy and delicious, flavored with garlic and butter, it is the perfect healthy side dish!

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Healthy Homemade Cranberry Sauce

This Healthy Homemade Cranberry Sauce only requires 6 ingredients, is ready in 15 minutes and is naturally sweetened! Orange juice and zest gives it a nice citrus kick, and cinnamon and nutmeg provide that warm spice that is perfect for a holiday side dish.

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Maple Pecan Sweet Potato Casserole

Maple Pecan Sweet Potato Casserole is a Thanksgiving recipe classic! This version is better than the traditional because it is naturally sweetened with pure maple syrup, and has crunchy pecans mixed in.

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(Grain-Free) Thanksgiving Stuffing

This Grain-Free Thanksgiving Stuffing is a healthier take on a Thanksgiving classic! It is bursting with flavor, has a bit of sweetness from apple, and crunch from celery and green onions.

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Rosemary Cornbread Muffins

These Rosemary Cornbread Muffins are fluffy, gluten-free, and naturally sweetened with honey. They have hints of fresh rosemary and go perfectly with a cozy bowl of soup or chili.

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Balsamic Roasted Brussels Sprouts with Pecans & Cranberries

These Balsamic Roasted Brussels Sprouts with Pecans & Cranberries are the perfect side dish for holidays or Fall-inspired meals!

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Smashed Potatoes with Sour Cream & Chive Dip

These Smashed Potatoes with Sour Cream & Chive Dip are baked to perfection and are crispy on the edges, while soft on the inside. Served with a delicious and creamy chive dip, these will be your new favorite side dish!

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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!

get the recipe

Paleo Dinner Rolls

These Paleo Dinner Rolls are not only easy to make but also gluten-free, grain-free, and SO delicious. They are soft, fluffy, and packed with flavor. A perfect fool-proof recipe for an easy weeknight dinner, or holiday gathering!

get the recipe

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The post The BEST Gluten-Free Thanksgiving Side Dishes appeared first on The Wheatless Kitchen.

We have everything from your favorite traditional pies (made GF), fudgy brownies, vegan pumpkin cheesecake, gluten-free pumpkin cookies, cinnamon rolls, pumpkin bread, and so many more things packed with warm spices for the holidays!

The BEST Gluten-Free Thanksgiving Dessert Recipes

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!

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Paleo Pumpkin Pie

This Paleo Pumpkin Pie is a wholesome twist on a classic holiday favorite. Made with real, nourishing ingredients, it contains a smooth and creamy pumpkin filling that’s naturally sweetened with pure maple syrup for the perfect amount of sweetness. The flaky, grain-free crust adds a deliciously buttery texture without any refined flours or grains.

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Oatmeal Apple Pie Cups

The cutest mini apple pie that is made with oats and almond flour for the base, and stuffed with soft and sweet sauteed apples.

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Healthy Apple Pie Bars (with peanut butter caramel sauce!)

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!

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Baked Pears with Cinnamon & Honey

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

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Chocolate Almond Butter Freezer Fudge

This Chocolate Almond Butter Freezer Fudge is the perfect healthy treat—rich, creamy and only 4 ingredients. These simple ingredients come together to create a naturally sweetened, melt in your mouth fudge that’s gluten free and super easy to make. Great for satisfying chocolate cravings, stocking in the freezer for quick snacks or sharing with anyone who loves a healthier dessert.

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No-Bake Chocolate Mousse Pie

This No-Bake Chocolate Mousse Pie is the best of both worlds – wholesome ingredients and decadent flavor. The no-bake crust comes together to create a chewy chocolate base that pairs perfectly with the silky filling. The mousse is made with tofu (but you would never know!) for a super smooth texture. Topped with a cloud of coconut whipped cream, this is a healthy dessert that tastes as luxurious as the real deal.

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Paleo Pumpkin Chocolate Chip Muffins

These Paleo Pumpkin Chocolate Chip Muffins are the perfect fall snack! Made with real pumpkin puree and maple syrup, they are a feel-good treat. Coconut flour keeps them grain free and gluten free and still gives them a soft tender crumb. Fold in plenty of chocolate chips for just the right amount of sweetness and you’ve got a nourishing fall muffin perfect for breakfast, snack time or lunchboxes. 

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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!

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(Grain-Free) Snickerdoodle Blondies

These (Grain-Free) Snickerdoodle 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! 

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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. You can even use the cute little cutouts and decorate with a simple frosting.

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Raw Vegan Pumpkin Cheesecake Bites

These Raw Vegan Pumpkin Cheesecake Bites are a simple, decadent Fall dessert. They are creamy, rich, naturally sweetened, and packed with pumpkin!

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Pumpkin Spice Donuts + Salted Caramel Glaze

Grain-free pumpkin donuts, drizzled with a simple homemade salted caramel sauce.

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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!

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Paleo Chewy 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!

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Gluten-Free Cinnamon Rolls

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

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Flourless Pumpkin Pie Cookies

Flourless cookies that uses real pumpkin, and simple ingredients. They have a perfect soft and chewy texture!

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(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. This delicious dairy-free & gluten-free pumpkin bread recipe will be your new favorite Fall treat!

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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!

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The post The BEST Gluten-Free Thanksgiving Dessert Recipes appeared first on The Wheatless Kitchen.

The Ultimate Gluten-Free Thanksgiving Menu

Start with the Turkey

Easy, No-Fuss Thanksgiving Turkey – This post is SO helpful for how to roast your own no-fuss Thanksgiving turkey. It provides all the tips and tricks on how to roast a fool-proof delicious turkey. This is exactly how I roast my turkeys for Thanksgiving.

Gluten-Free Thanksgiving Side Dishes

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!

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Sautéed Green Beans with Mushrooms & Almonds

Sautéed Green Beans with Mushrooms & Almonds is a simple and quick veggie side dish that goes with pretty much any type of meal. Mushrooms add extra flavor and sliced almonds add a nice crunch.

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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!

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Maple Pecan Sweet Potato Casserole

Maple Pecan Sweet Potato Casserole is a Thanksgiving recipe classic! This version is better than the traditional because it is naturally sweetened with pure maple syrup, and has crunchy pecans mixed in.

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Balsamic Roasted Brussels Sprouts with Pecans & Cranberries

A classic Thanksgiving side dish! Brussels sprouts are roasted until golden brown, and mixed with balsamic vinegar, pecans and dried cranberries for a pop of sweetness.

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Healthy Homemade Cranberry Sauce

This Healthy Homemade Cranberry Sauce only requires 6 ingredients, is ready in 15 minutes and is naturally sweetened! Orange juice and zest gives it a nice citrus kick, and cinnamon and nutmeg provide that warm spice that is perfect for a holiday side dish.

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Paleo Dinner Rolls

These Paleo Dinner Rolls are not only easy to make but also gluten-free, grain-free, and SO delicious. They are soft, fluffy, and packed with flavor. A perfect fool-proof recipe for an easy weeknight dinner, or holiday gathering!

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Mashed Cauliflower with Kale

Mashed Cauliflower with Kale is an easy and healthy alternative to mashed potatoes that you can make with just 5 ingredients! Creamy and delicious, flavored with garlic and butter, it is the perfect healthy side dish!

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Rosemary Cornbread Muffins

These Rosemary Cornbread Muffins are fluffy, gluten-free, and naturally sweetened with honey. They have hints of fresh rosemary and go perfectly with a cozy bowl of soup or chili.

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Smashed Potatoes with Sour Cream & Chive Dip

These Smashed Potatoes with Sour Cream & Chive Dip are baked to perfection and are crispy on the edges, while soft on the inside. Served with a delicious and creamy chive dip, these will be your new favorite side dish!

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Quinoa & Apple Stuffed Acorn Squash

Quinoa & Apple Stuffed Acorn Squash is the perfect plant-based Fall recipe that will always impress as a main or side dish. It is the perfect mix of sweet and savory with apples, pecans, quinoa, and creamy acorn squash.

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Vegetarian Stuffed Acorn Squash

Vegetarian 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.

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Gluten-Free Desserts & Sweet Treats

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!

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Paleo Pumpkin Pie

This Paleo Pumpkin Pie is a wholesome twist on a classic holiday favorite. Made with real, nourishing ingredients, it contains a smooth and creamy pumpkin filling that’s naturally sweetened with pure maple syrup for the perfect amount of sweetness. The flaky, grain-free crust adds a deliciously buttery texture without any refined flours or grains.

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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.

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Baked Pears with Cinnamon & Honey

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

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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!

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(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. This delicious dairy-free & gluten-free pumpkin bread recipe will be your new favorite Fall treat!

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Raw (Vegan) Pumpkin Cheesecake Bites

These Raw (Vegan) Pumpkin Cheesecake Bites are a simple, decadent Fall dessert. They are creamy, rich, naturally sweetened, and packed with pumpkin!

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Healthy Apple Pie Bars (with peanut butter caramel sauce!)

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!

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Stuffing

Grain-Free Thanksgiving Stuffing

This Grain-Free Thanksgiving Stuffing is a healthier take on a Thanksgiving classic! It is bursting with flavor, has a bit of sweetness from apple, and crunch from celery and green onions.

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Skillet Cornbread & Sausage Stuffing

This Skillet Cornbread & Sausage Stuffing is bursting with savory flavors and will steal the show at your Thanksgiving dinner! It is simple to make and reheats well for leftovers.

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The post The Ultimate Gluten-Free Thanksgiving Menu appeared first on The Wheatless Kitchen.

I love a simple quick bread that can be made in just one bowl. Less clean up, and more time to enjoy the amazing bread! This easy pumpkin bread is fluffy, super moist, nutrient-dense, and seriously delicious. I actually took my cinnamon banana bread recipe (a reader favorite!), and adapted it to make a pumpkin version. It requires a lot of the same ingredients, and uses many pantry staples that you probably already have on hand.

Ingredients for (Grain-Free) Pumpkin Almond Bread

I kept the ingredients simple, using lots of things that are in my other recipes. This is so that we aren’t always looking for fancy specialty ingredients and spending way more money than is needed.

• almond flour
• coconut flour
• baking powder & baking soda
• salt
• pumpkin pie spice (duh!)
• cardamom (for extra warm spices)
• canned pumpkin puree (not pumpkin pie filling)
• canned coconut milk
• pure maple syrup
• vanilla extract
• eggs
• coconut oil
• toppings: sliced almonds, pumpkin seeds (aka, pepitas)

How to make pumpkin almond bread

It comes together in just ONE bowl, and with only a few minutes of prep time!

• You can throw all of the ingredients right into a large mixing bowl (except for the toppings), and give it a good whisk until it all comes together into a smooth batter.
• Make sure you line a standard loaf pan with parchment paper. This makes it SO much easier to get it out, and ensures that it doesn’t stick to the pan and fall apart.
• Pour the batter into the loaf pan, and sprinkle the sliced almonds and pepitas all over the top. This makes for a really pretty presentation at the end, and adds a little crunch.
• Bake at 350 degrees for 45-50 minutes, until the center is cooked through.
• Remove it from the oven and let it cool for about 10 minutes before removing it from the pan.
• Carefully lift the parchment paper and transfer the loaf to a wire rack to cool for a few more minutes.
• Slice and enjoy!

I hope you love this cozy pumpkin bread as much as I do. Even my toddler gobbled it right up! My favorite way to enjoy it is with a cup of coffee and a little smear of vegan butter on top.

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(Grain-Free) Pumpkin Almond Bread

This gluten-free and dairy-free pumpkin almond bread is packed with warm spices and sweetened with a bit of pure maple syrup. The perfect cozy breakfast or snack!

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 tsp cardamom
• 3/4 cup canned pumpkin puree (not pie filling)
• 1/4 cup pure maple syrup
• 1/3 cup canned coconut milk
• 2 tsp vanilla extract
• 3 eggs
• 1/3 cup melted coconut oil

Toppings

• 2 tbsp sliced almonds
• 2 tbsp pepitas (aka, pumpkin seeds)

Instructions

• Preheat the oven to 350 degrees.
• In a large mixing bowl, combine all of the ingredients (except for the toppings).
• Whisk everything together until it becomes a smooth batter.
• Line a standard loaf pan with parchment paper. Just cut the parchment to the length of the pan, and lay in in flat, with some of the paper coming over the top. This will make it easier to lift the bread out of the pan after baking.
• Spray the sides of the pan with cooking spray, and pour the batter into the loaf pan. Sprinkle the almonds and pepitas all over the top, and bake for 45-50 minutes.
• You should be able to insert a knife into the center, and it come out clean. Then let cool for about 5-10 minutes before removing it from the pan. Once cooled slightly, gently lift the parchment paper, and transfer the bread to a wire rack to cool.
• Once cooled, slice and enjoy!

Looking for more pumpkin recipes?

• Pumpkin Oatmeal Breakfast Cookies
• Paleo Pumpkin Chocolate Chip Muffins
• (Gluten-Free) Pumpkin Spice Pancakes
• Raw (Vegan) Pumpkin Cheesecake Bites

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The post (Grain-Free) Pumpkin Almond Bread appeared first on The Wheatless Kitchen.

Why You’ll Love Sautéed Green Beans with Mushrooms & Almonds

This is one of the simplest side dishes you can make to go along with pretty much any meal. It pairs perfectly with chicken and fish, and is a perfect companion to delicious mashed potatoes. It is even great to serve at your Thanksgiving meal in place of a heavier green bean casserole. I don’t know about you, but I want to save those heavier dishes at Thanksgiving for things like pie and stuffing.

I grew up eating green beans from a can. And I never knew the beauty of fresh green beans. I was seriously missing out. Now, of course, there is nothing wrong with canned green beans if you love them, but I prefer fresh because they have a much better flavor and texture. They aren’t mushy like the canned variety.

That is why I love this recipe so much! It only requires a few ingredients, and packs alllllll the veggies and alllllll the flavor. I paired the green beans with mushrooms for some added variety, and then topped the whole dish with sliced almonds for a little crunch. Everything goes together so well, and really comes together quickly in one pan!

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Sautéed Green Beans with Mushrooms & Almonds

Sautéed Green Beans with Mushrooms & Almonds is a simple and quick veggie side dish that goes with pretty much any type of meal. Mushrooms add extra flavor and sliced almonds add a nice crunch.

Servings 6

Ingredients

• 16 oz fresh green beans , ends trimmed
• 8 oz cremini mushrooms , thinly sliced
• 1/3-1/2 cup sliced almonds
• 2-3 tbsp extra virgin olive oil
• 2 cloves of garlic , finely chopped
• pinch of salt and pepper to taste

Instructions

• Preheat a large skillet over medium heat (I like to use cast iron for this). Add the oil to the pan, then add the green beans and season with a pinch of salt and pepper. Stir frequently for 3-4 minutes.
• Next, add the sliced mushrooms and the chopped garlic to the pan. Give it all a good stir to combine. Then cook it for another 4-5 minutes, stirring occasionally.
• When the green beans are tender-crisp and the mushrooms have turned slightly brown, season with another pinch of salt and pepper.
• Transfer the veggies to a serving platter and top with the sliced almonds.

Looking for more veggie side dishes?

• Almond Crusted Baked Zucchini Fries
• Roasted Cauliflower & Chickpeas with Dijon Vinaigrette
• Spinach & Goat Cheese Stuffed Portobellos
• Mashed Cauliflower with Kale

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The post Sautéed Green Beans with Mushrooms & Almonds 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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