Ever wonder what pumpkin pie tastes like as a bread? Walla! This gluten free paleo bread is moist, yummy, and may even help you forget you've been laying off the grains... Enjoy!

(Gluten Free, Dairy Free, Grain Free, Paleo) 
Created by jalene but inspired by my Almond Cranberry Pound Cake

Makes about 8-10 (1-inch thick) slices
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 2/3 cup brown sugar
• 1 & 1/2 tsp pumpkin pie spice
• 1/4 tsp sea salt
• 1 & 1/2 tsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
  
• 1/2 tsp xanthan gum (or to make truly corn-free use guar gum)
• 2 eggs
  
• 2 tsp gluten free vanilla extract
• 1/4 cup + 2 Tbsp water
  
• 2/3 cup pumpkin puree

Directions:

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper. 
2. In a large bowl, combine the almond flour, coconut flour, brown sugar, pumpkin pie spice, salt, baking powder (or sub) and xanthan gum (or sub). Whisk to combine. 
3. In a mixing bowl, add your eggs and beat for 30 sec. Add the vanilla extract, water and pumpkin puree. 
4. Mix the dry ingredients with the wet and mix until uniformly moist. 
5. Scoop the batter into your prepared pan and smooth down the top. 
6. Bake for 60 minutes or until the top is starting to brown and will slightly bounce back up with touched. Allow bread to cool in the pan for 5 minutes before removing. 

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.

Wow, kudos to anyone that has more than 1 child... Life is busy with 2 kids! Luckily new babies sleep a lot which is a little tender mercy to moms so they can adjust to the new life I guess. 

Luckily, my husband has been a huge help with the transition as well. He made me breakfast for a good week and helped out with the dishes. As I get back to creating in the kitchen, it makes me laugh to find all the creative places he put the dishes away in. At least everything is clean, right? 

Well, life continues on as normal now as a new mom of 2! Even my bananas are brown (which if you know me, is perfectly normal). I seem to always have some brown bananas on hand despite my best efforts to use them before that point! No worries though! I just invented a new Paleo bread!! Introducing Paleo (Grain Free) Banana Bread!

Enjoy! 

(Gluten Free, Dairy Free, Grain Free, Paleo)
Created by jalene but inspired by my Almond Cranberry Pound Cake Recipe

Makes about 8-10 (1-inch thick) slices
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 1/2 tsp xanthan gum (or to make corn-free use guar gum)
• 2/3 cup sugar or evaporated cane juice sugar
• 1/4 tsp sea salt
• 1/2 Tbsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
  
• 2 eggs
  
• 2 tsp gluten free vanilla extract
• 1/4 cup + 2 Tbsp water
  
• 2 ripe bananas

Directions:

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper. 
2. In a large bowl, combine the almond flour, coconut flour, sugar, salt, baking powder (or sub) and xanthan gum (or sub). Whisk to combine. 
3. In a mixing bowl, add your eggs and beat for 30 sec. Add the vanilla extract and water. 
4. Mix the dry ingredients with the wet and mix until uniformly moist. (Batter will thicken as it sits.)
5. Scoop the batter into your prepared pan and smooth down the top. 
6. Bake for 55 minutes or until the top is starting to brown and will slightly bounce back up with touched. Allow bread to cool in the pan for 5 minutes before removing. 

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.

I LOVE lemon anything this time of year as it starts to warm up! It just seems like the perfect fresh welcome to Spring.  But oh wow! I've really done it this time. I've been playing mad scientist in my kitchen again! I've created a GREAT lemon & poppy seed pound cake that is seriously so good, you'll never know it's GRAIN FREE! 

I've been trying to experiment more with almond and coconut flour and this combination is just right on! It's crazy to think that almond and coconut can even mock what wheat does but you seriously will not be able to tell the difference! (If you haven't tried my Almond Cranberry Pound Cake Recipe, you should! It's similar to this one but with a completely different flavor.)

The only problem with this lemon & poppy seed bread... it disappears too quickly! You'll have to hide it, ration it, bury it in the backyard... to make sure you even get a bite! ;) Enjoy! 

(Grain Free, Gluten Free, Dairy Free, Paleo)
Created by jalene but inspired by my Almond Cranberry Pound Cake Recipe

Makes 1 loaf, (8-10 1 inch slices)
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 1/2 tsp xanthan gum (or to make corn-free use guar gum)
• 2/3 cup sugar or evaporated cane juice sugar
• 1/4 tsp sea salt
• 1/2 Tbsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
  
• 3 eggs
  
• 1 Tbsp packed lemon zest (finely grate the outside of a lemon)
• 3 Tbsp freshly squeezed lemon juice
• 3 Tbsp water
• 1 Tbsp honey
• 2 to 3 tsp poppy seeds 

Directions: 

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper. 
2. In a medium size bowl, combine the almond, coconut flour, xanthan gum (or sub), sugar, salt, and baking powder (or sub). Whisk to combine. 
3. In another mixing bowl, add your eggs and beat for 30 sec. Add the lemon zest, lemon juice, water, and honey. 
4. Mix the dry ingredients with the wet and mix until uniformly moist. (Batter will thicken as it sits.) Quickly fold in the poppy seeds. 
5. Scoop the batter into your prepared pan and smooth down the top slightly. 
6. Bake for 45 minutes or until the top is starting to lightly brown and will slightly bounce back up with touched. 

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.

Psst! Want to try a healthier alternative? Try subbing chia seeds for the poppy seeds! 

Audrey is going through a phase lately... Sweet Tooth Only! She keeps on asking for chocolate cake for breakfast. ;) Perhaps that's my bad because I still have some leftover on the counter from my birthday. Now granted she doesn't have a lot of sugar in her diet anyways, and the sugar she does have is usually from organic evaporated cane juice sugar, natural sugar or fruit. 

But man! It's been a trick to get her to eat even eggs in the morning! We either have to combine them with other foods like sausage and rice or pour salsa on top to get her to eat them. 

But get this, this morning, I got her to eat almost 2 eggs and a good amount of almonds from a little help from an apple. HOW you say? Through these next recipes! I'm super excited. ;) I've been working on a grain free crepe for a while but I was not using enough to bind it together. I referred to a couple other recipes and found the trick was simply adding more egg! The end result is amazing! Audrey ate 3! :) Ha ha. Pretty good for a 2 year old! 

(Gluten Free, Dairy Free, Grain Free)
Created by jalene from a combination of other recipes

Makes 8-8" crepes
Ingredients: 

• 5 eggs
• 1/2 cup + 2 Tbsp almond meal/flour (I used Bob's Redmill)
• 2 Tbsp water
• 2 tsp honey
• pinch sea salt
• olive oil for cooking

Directions:

1. Add all the ingredients into a Blendtec or blender. Blend on the lowest speed for about 30 seconds, making sure the mixture is well combined. Place the batter into the fridge to rest for about 15 minutes. 
2. Preheat a non-stick 8" (or similar) pan over medium heat. 
3. Lightly oil the hot pan. Be sure to stir the batter up each time before pouring. When you pour the batter onto the pan, only pour enough to just cover the bottom. I usually tilt the pan around to get all the holes. If you add too much batter your crepes will turn out thick and if they are too thin they will break easily. 
4. Cook until light brown on first side and then flip. Cook second side only slightly. Add your desired filling to the center (we used the one below), roll up, and serve warm. 

Leftovers can be frozen flat on wax paper in freezer bags. 

(Gluten Free, Dairy Free, Can be Sugar Free)
Created by jalene

Makes 2-4 servings
Ingredients: 

• 2 apples, peeled & cored (we use organic apples)
• 1/4 cup water
• 1/4 tsp cinnamon
• (optional) 1 tsp evaporated cane juice sugar or 1/2 tsp honey (I left the sugar out)

Directions: 

1. Heat a small saucepan over medium heat with the 1/4 cup water. (Do not be tempted to add more water- the apples will give off some water as they cook too.)
2. Slice the apple in 24 wedges. (I use an apple slicer and then cut each piece into 3 pieces. 
3. Place the apples into the pan, sprinkle on the cinnamon and sugar (if using) and cover. Boil, stirring occasionally for 5-8 minutes or until a desired consistency is reached. If you would like less liquid, uncover and continue to boil. 

Being Gluten-Free can be frustrating to say the least but then factor in other things like dairy free or even grain free! It can start to feel limiting! This next recipe though, just might blow your taste buds! 

Before you dismiss this unlikely combination let me just say that is seriously now one of our new family FAVORITES! It's simply that good. Let's be honest though, I was as skeptical as you are about the no noodles things. I mean squash...seriously?! We've used spaghetti squash before served with spaghetti sauce but never in something like this... 

So, daring (and hungry), I pushed up my sleeves and got to work! I've made a couple of changes from the original recipe and frankly, I can't imagine the dish without them. I think you're going to LOVE this dish. Be sure to let us know what you think! :)

(Gluten Free, Dairy Free, Grain Free, Contains Peanuts)
Adapted by jalene from a recipe past through my mom ;)

Makes 4 servings
Ingredients:

• 1 Spaghetti Squash 
• sea salt and fresh ground pepper for seasoning
• 1 Tbsp peanut oil or sesame oil (not sesame SEED oil)
• 1 cup cabbage, thinly sliced
• 1 cup carrots, thinly sliced
• 2 chicken breasts, chopped & cooked
• 1 large clove garlic, minced
• 1/2 cup gluten free chicken broth
• 1/4 cup peanut butter (we use organic)
• 2 Tbsp rice vinegar (unseasoned)
• 3 Tbsp gluten free soy sauce (we use San J's Organic Gluten Free Soy Sauce)
• 4 drops hot sauce (or to taste)
• Optional garnish: 2 Tbsp roasted peanuts, chopped & green onions, sliced thin

Directions: 

1. Preheat your oven to 350 degrees F. 
2. Wash the outside of the spaghetti squash, cut in half, and scoop out the seeds. Season with salt and pepper. In a 9x13 pan add about 1/2 cm of water to the bottom. Lay the squash cut side down and cover with foil. 

3.   Bake for about 45 minutes or until the "spaghetti" easily pulls away from the edge with a fork.  Let the squash rest for 5 minutes and then "shred" the spaghetti with a fork. Set aside. 

I have a NEW holiday favorite!!! Seriously, does anyone know why it is called "Pound Cake" though? 
After creating this recipe I can take a guess... because I LITERALLY wanted to pound this cake down! We actually ate so much that I had to made another batch to take pictures! Ha ha. 
It's that good.

My husband was surprised how moist it was and tasted like the gluten version. You could definitely serve this to people and they WOULD NOT know it's gluten free! 

I love that it's made with almond and coconut flour so it's not only gluten free but grain free as well! Almond flour is packed with great protein (among other benefits) and the coconut flour provides great fiber and is low carb. And don't even get me started on the cranberries!  After you read about the benefits you'll wonder why you don't eat them everyday! In fact, cranberries are super cheap this time of year (after Thanksgiving) so you can save $ by stocking up and freezing some now.

Well, I think you're going to LOVE it!  ;) So, without further ado...

(Gluten Free, Dairy Free, Grain Free, Paleo, Can be Corn Free)
Adapted by jalene from a recipe by askgeorgie.com

Makes about 8-10 (1-inch thick) slices
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 1/2 tsp xanthan gum (or to make corn-free use guar gum)
• 2/3 cup sugar or evaporated cane juice sugar
• 1/4 tsp sea salt
• 1/2 Tbsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
  
• 3 eggs
  
• 2 tsp almond extract
• 1/4 cup + 2 Tbsp water
  
• 1 & 1/4 cup cranberries (I used frozen) or you can do 3/4 cup cranberries and 1/2 cup diced apples

Directions: 

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper. 
2. In a large bowl, combine the almond, coconut flour, sugar, salt, baking powder (or sub) and xanthan gum (or sub). Whisk to combine. 
3. In a mixing bowl, add your eggs and beat for 30 sec. Add the almond extract and water. 
4. Mix the dry ingredients with the wet and mix until uniformly moist. (Batter will thicken as it sits.) Quickly fold in the cranberries. 
5. Scoop the batter into your prepared pan and smooth down the top. 
6. Bake for 45 minutes or until the top is starting to lightly brown and will slightly bounce back up with touched. 

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.

This next recipe is naturally flour-less, butter-less, and yummy! They're soft but have a crispy edge and they're not overpoweringly sweet. They're easy to whip together too. I made these for my extended family and they were gone before you knew it! 

(Gluten Free, Dairy Free, Grain Free-see note, Corn Free)

Adapted by jalene 
Makes almost 2 dozen
Ingredients: 

• 1 cup peanut butter
  
• 3/4 cup sugar or organic evaporated cane sugar + more for rolling
• 1 egg
• 1 tsp baking powder (see note)
• 1 tsp gluten free vanilla

Directions: 

1. Preheat oven to 350 F. 
2. Beat together the sugar and peanut butter. Add the egg, baking powder or sub, and vanilla.  Mix well. 
3. Use a cookie scoop or make 1 inch balls. Roll in extra sugar. Place on un-greased cookie sheet. Bake for about 7-10 minutes. They will spread as they bake. After baked, leave on pan (if you can wait that long!) for 2-3 minutes. They will hold together better. 

Make as above except at the very end stir in 1/3 cup chocolate chips and omit rolling them in sugar. 

(We use gluten & dairy free chocolate chips so Audrey can eat them too!)

Bake for about 10 minutes. Be sure not to over bake or the cookies will be really dry and crumbly. 

This next recipe will blow your mind! They are Grain Free, Dairy Free, Gluten Free, and Egg Free! I wish I would have invented something so incredible as this recipe but this one comes to us from www.texanerin.com.  

I've made these a couple of times and absolutely LOVED them. I even gave them to my extended family and they loved them! The kicker...I didn't tell them what was in them. THEY HAD TO GUESS! No one was even close! Of course they got "peanut butter" and "chocolate chips" but that was about it. When I told them, they were floored! And confused. So what in the world are these cookies made of???? GARBANZO BEANS.  What?! Isn't that the stuff you make hummus out of? Yep. Trust me on this folks. Try this recipe. You will be pleasantly surprised! 
  

Peanut Butter Chocolate Chip Cookie Dough Bites
(Grain Free, Dairy Free, Gluten Free, Egg Free, Soy Free)

Created by texanerin.com

Ingredients:

• 1 & 1/4 cup cooked garbanzo beans (or chickpeas), well-rinsed and patted dry
• 2 tsp gluten free vanilla extract
• 1/2 cup + 2 Tbsp natural peanut butter
• 1/4 cup honey
• 1 tsp baking powder (see note)
• pinch of sea salt (if peanut butter is unsalted)
• 1/2 cup gluten free, dairy free chocolate chips

Directions: 

1. Preheat your oven to 350 F. Combine all the ingredients, except the chocolate chips, in a food processor and process until very smooth. Be sure to scrape the sides and the top to get the little chunks. 
   
2. Stir in the chocolate chips. Mixture will be thick and sticky. 
3. With wet hands or a cookie scoop form into 1 & 1/2 inch balls. Place onto a parchment covered cookie sheet. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. 
4. Bake for 10 minutes. Makes about 14 cookie dough balls. 

If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot. 

This recipe is best cooked shortly after making. I tried refrigerating the dough and it did not work out!