Paleo Gingerbread Donut Holes (AIP)

Few things say “holidays” like the flavor of gingerbread. The kick of the ginger, the warming, familiar flavor of the cinnamon, and that sweet, sweet sweetness, that just gets you feeling all of the holiday feels! Gingerbread men, and gingerbread houses are an amazing and fun holiday tradition that we all love. However, here’s the thing… they also take quite a bit of work. Especially if you’re paleo and AIP. You just can’t grab a mix or a pre-made gingerbread house off the shelf. Sometimes you’re up for the extra steps, sometimes you’re not. So, I wanted to create an alternative for those who still want all of the gingerbread flavor with an easy shortcut, and unique twist. Gingerbread Donut Holes that are both paleo, and AIP!

When I first made my Pumpkin Donut Holes earlier this season, my first thought was “uh oh… these are way too good! I have to share them immediately!” Luckily, my husband was more than happy to take on the task of my donut hole eating partner, and we were both super happy campers. We were seriously even happier when we tried out these Gingerbread donut holes!

These paleo gingerbread donut holes are perfect for….

  • Leaving out for santa
  • A little holiday treat for two or three to share (the recipe makes 6-8 donut holes)
  • Doubling or tripling the recipe (as you’ll see in the photo below) to bring to a holiday party to share
  • Placing on a holiday cookie tray as something a little fun and different
  • Making with kiddos for a super simple holiday treat

 

Paleo Gingerbread Donut Holes (AIP)

The Ingredients You’ll Need (and a word on substitutions) for these Gingerbread Donut Holes

Tigernut flour, Coconut flour & Tapioca starch

These three flours are all grain and nut free, making them paleo and AIP friendly. I’ve tested this recipe a lot of different ways and have always had the best results with these three flours together. I would not recommended subbing any of them out to get the same results. 

Palm Shortening

Palm shortening helps give these donuts a really cake-y texture. I have not tried it without palm shortening.

Maple Syrup

You can easily sub honey in place of maple syrup.

Vanilla

Vanilla gives these even more of a cookie flavor!

Gelatin

Gelatin basically acts as a binder in this recipe. There’s not need to bloom it (it’s dry in this recipe) and you can use varieties such as Vital Proteins, Great Lakes, or other. However, you cannot sub collagen. 

Ginger, cinnamon, clove, and nutmeg

Ahh, there’s that gingerbread flavor! I just love that kick from the ginger. If you’re AIP, sub the nutmeg for mace.

Optional – melted coconut butter and coconut sugar for topping

The topping is optional, but you’ll find that it really makes these donut holes look a lot prettier! On their own, they look a little plain, so a quick extra topping really dresses it up and adds more of that traditional donut hole look to them.

Please note…

  • The recipe makes 6-8 donut holes. You can scale up or down from there!
  • The donut holes are best eaten warm. You can totally store them in the fridge, but I think they’re best warmed up a bit.

 

Paleo Gingerbread Donut Holes (AIP)

Paleo Gingerbread Donut Holes (AIP)

Serving Size: 6-8 donut holes

Ingredients

  • 1/3 cup tigernut flour
  • 1/4 cup tapioca starch
  • 1/4 cup coconut flour
  • 1/4 cup palm shortening
  • 1/4 cup maple syrup
  • 1 tbsp gelatin (can use vital proteins, great lakes, etc... do not sub collagen)
  • 1 tsp vanilla extract
  • 2 tsp cinnamon powder
  • 1 tsp ginger powder
  • 1/2 tsp clove
  • 1/2 tsp nutmeg (sub mace for AIP)
  • 1/2 tsp baking soda
  • FOR TOPPING-
  • 2-3 tbsp melted coconut butter
  • 1 tsp cinnamon
  • 1-2 tsp coconut sugar

Instructions

  1. Preheat the oven to 350 F and prepare a baking sheet lined with parchment paper
  2. Sift together the three flours in a medium sized bowl until evenly combined
  3. Pour in the maple syrup and vanilla and lightly mix
  4. Next, fold in the palm shortening and stir until the mixture is creamy
  5. Add the baking soda, spices, and gelatin and stir well
  6. Form the dough into 6-8 donut holes and place on the parchment lined baking sheet
  7. Bake for 12-14 minutes or until the donut holes are hardened on the outside
  8. Remove from the oven top with melted coconut butter, cinnamon, and a sprinkle of coconut sugar if desired.. it's optional, but it really makes it pretty!
  9. Serve warm and enjoy!

Notes

Makes 6-8 donut holes.

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Paleo Gingerbread Donut Holes (AIP)

I mean, can you even?

These donut holes are such great spin on traditional gingerbread cookies, and are sure to make your family smile. But seriously… you’ll want to share these. They’re good enough to eat a bunch of for sure!

Have a happy holiday, and enjoy these yummy treats!

Paleo Gingerbread Donut Holes (AIP)

Orange Cranberry Scones (Paleo & AIP)

 

Orange and cranberry is one of my favorite flavor combinations. It’s tart, sweet, and just says “winter” so perfectly! So when I started planning out what recipes to make during the winter, I knew I had to make orange and cranberry something. But, what? My list was already filled with cookie ideas, and those flavors just aren’t what I was wanting to use for a savory dish. So, I decided to step out of my comfort zone a little bit and make Paleo and AIP Orange Cranberry Scones!

This was my first time making scones, and I regret not doing it sooner. Scones are comparable to a sweeter biscuit, and are much easier to make than I imagined. These scones in particular are denser than a cake, but still light, and all of the flavors come together absolutely perfectly! They’re going to be one of my new favorites to make at the holidays, for sure.

Orange Cranberry Scones (Paleo & AIP)

The Ingredients You’ll Need For The Orange Cranberry Scones

Tigernut flour

You guys know I’ve been loving tigernut flour these days. It’s light, similar to almond flour in texture, and makes amazing baked goods. It’s not a nut, but a tuber, so it’s nut free and AIP! If you can have almonds, you can try subbing almond flour here, though I can’t guarantee it will work the same.

Tapioca starch

This helps bind a bit more in the recipe. You can also sub arrowroot.

Coconut oil

I haven’t tried other fats here, and would still assume that coconut oil works best. If you want to try another fat, I would try lard. I haven’t tested this and can’t guarantee the result, but it may be a good one to test.

Maple syrup

You can also sub honey here.

Fresh cranberries

Fresh cranberries really add something special to these scones. They’re absolutely delicious to bite into when baked! I wouldn’t leave these out or sub dried cranberries.

Orange juice and zest

You can easily just use a whole orange to get the juice and the zest .

1 Egg (or a gelatin egg)

You can use one egg if you tolerate it, or an egg substitute like a gelatin egg, which is what I use.

Orange Cranberry Scones (Paleo & AIP)

Orange Cranberry Scones (Paleo & AIP)

Ingredients

  • 1 1/4 cup tigernut flour
  • 1/4 cup tapioca starch
  • 1/4 cup coconut oil, softened
  • 1/4 cup maple syrup
  • 1/2 cup fresh cranberries
  • 2 tsp orange juice
  • 1 tsp orange zest
  • 1/4 tsp baking soda
  • 1 tbsp melted coconut butter (optional- for topping)
  • FOR THE GELATIN EGG (sub 1 regular egg)
  • 1 tbsp gelatin (great lakes or vital proteins)
  • 1/4 cup water

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with parchment paper that's lightly greased
  2. Sift the tigernut flour and tapioca starch together and set aside
  3. Add in the coconut oil, orange juice and maple syrup and stir
  4. Stir in the baking soda and fresh cranberries
  5. For the gelatin egg (sub 1 regular egg if tolerated) add the water to a small sauce pot and slowly pour over the 1 tbsp gelatin. You don't want any clumps, so lightly mix if needed. Allow the mixture to rest and bloom over 2-3 minutes. Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin (this will take just a few minutes) and remove from heat.
  6. Once removed from the stove, vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and mix to combine.
  7. Once the dough in thoroughly combined, place it onto a cutting board and form it into a large circle, keeping it about an inch in height.
  8. Use a pizza roller or a knife to slice the dough into 6 triangular scones
  9. Bake in the oven for 20-25 minutes
  10. Remove from the oven and cool. Add the orange zest and the optional coconut butter
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Orange Cranberry Scones (Paleo & AIP)

These scones are just so, so good! I brought them to Thanksgiving for my family and everyone loved them regardless of their diet. There’s nothing that seems grain free or even gluten free about these scones… they’re just straight up delicious!

They’re great for bringing along to holiday parties, making for a special family dinner, or just as a treat to have at home.

I hope you love them as much as we do in this family! Happy holidays, and enjoy!

Orange Cranberry Scones (Paleo & AIP)

Paleo Christmas Crack (AIP)

Nothing says “the holidays are here” quite like a yummy treat covered in red and green touches. Not only is it fun to eat decorated holiday treats, but it’s just as much fun to make them. Decorating Christmas cookies or making gingerbread houses has always been one of my absolute favorite holidays traditions. However, it all of a sudden gets a lot less convenient when you aren’t using frozen sugar cookies and store bought gingerbread house molds. How do you still have an easy to decorate treat that’s also delicious and food allergen friendly? This AIP & Paleo Christmas Crack is all of that and more!

So, what the heck is Christmas crack? Traditionally, it’s made with boxed saltine crackers, melted chocolate, and multi color sprinkles. Easy, and festive right? Sounds like the perfect little treat until you consider the crackers can be made with enriched wheat flour, soybean oil, cottonseed oil, and refined salt… just to name a few. You have to know your own limits, but for people like me with Hashimoto’s disease, gut issues, and food intolerance, even a little bit of conventional Christmas crack will leave me feeling awful during one of my favorite holidays.

How do you replace saltine crackers with a paleo and AIP alternative? Yucan crunch! These crackers are made with 100% yuca, a grain free starch, and they make the perfect base for this Christmas crack. You don’t have to make them from scratch, and you can easily get them on Amazon prime! Hello, convenience snack! So, let’s talk about what else you need for this christmas crack…

The Ingredients You’ll Need For The Paleo Christmas Crack

Paleo Crackers/Yucan Crunch

Like I said, Yucan crunch is the best option for this Christmas crack. It’s Paleo, AIP, and is only made with one ingredient. You can also use things like Simple mills crackers if you can tolerate almonds, or homemade paleo crackers, but yucan crunch is the best option.

Coconut butter and coconut oil

Coconut butter is also referred to as coconut mana, or coconut cream concentrate. These ingredients help recreate the chocolate coating that you’d get from melted chocolate, but they’re full of healthy fats! You cannot sub nut butter like almond butter to get the same result.

Cocoa powder or carob powder for AIP

Cocoa powder works great in this recipe, or you can sub carob powder to make it AIP.

Honey or maple syrup

Both sweeteners work in this recipe.

Matcha powder and freeze dried strawberries

Here’s where the Christmas-y decoration comes in! It’s hard to make sprinkles that aren’t loaded with mystery ingredients, and these options are more fun and flavorful anyway. The topping is optional, and you can read about how to actually make this work in the instructions below.

Paleo Christmas Crack (AIP)

Paleo Christmas Crack (AIP)

Ingredients

  • 2 sheets of yucan crunch crackers (you can sub other paleo/ AIP crackers, but these work best)
  • 1/2 cup coconut butter, melted
  • 1/4 cup coconut oil, melted
  • 3 tbsp cocoa powder (sub carob for AIP)
  • 2 tbsp maple syrup or honey
  • 1/2 tsp sea salt
  • FOR THE DRIZZLE & TOPPING
  • 2 tbsp + 2-3 tsp melted coconut butter
  • 1/2 tsp matcha powder
  • 2-3 tbsp crushed freeze dried strawberries

Instructions

  1. Prepare a baking sheet lined with parchment paper and set aside
  2. Take two sheets of yucan crunch crackers (or 2-3 cups of the crackers that you're using) and break them up into smaller pieces. Lay them out on the parchment paper.
  3. Combine the coconut butter, coconut oil, cocoa powder, and maple syrup in a mixing bowl and thoroughly combine until smooth. Pour over the crackers and thoroughly coat. Add more coating if needed. Top with sea salt.
  4. Place the crackers in the fridge for 2-3 hours or overnight to set. Remove when coating has hardened.
  5. For the drizzle, combine 2 tbsp of melted coconut butter with matcha powder and mix. Using a small spoon, lightly drizzle the matcha over the crackers
  6. Next, combine 2-3 tsp of melted coconut butter with the crushed freeze dried strawberries and add them to the top of the crackers.
  7. Place the christmas crack back in the fridge for an hour or so, or until the decorations are hardened and set
  8. Serve chilled and enjoy!!
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Paleo Christmas Crack (AIP)

Isn’t this stuff super fun? It’s easy to make, fun to decorate, festive, and oh so delicious. I shared these with lots of folks who aren’t at all paleo or AIP, and everyone was a fan!  They’re great for sharing at parties or as edible gifts, and are perfect to let kiddos and the young at heart have fun with and decorate as they’d like.

I hope you enjoy this yummy treat! Be sure to tag me on Instagram if you try it!

Paleo Christmas Crack (AIP)

Pumpkin Pie Donut Holes (Paleo & AIP)

Who doesn’t love pumpkin pie at the holidays? It’s one of those things that you just can’t get any other time of year, and absolutely screams holidays! I’ve never gone a single Thanksgiving without some sort of pumpkin themed dessert. But I have to be honest… I’m not always in the mood to make my own pie crust after I’ve already made everything from scratch for the holidays! That’s why I made these paleo pumpkin pie donut holes!

These pumpkin pie donut holes still give you all of the things you love about that pumpkin pie flavor, all while being much easier to make. Plus, unique dessert is always welcome in my house!

They’re paleo, AIP, and nut free put still are easy to share with others!

What You’ll Need For These Pumpkin Pie Donut Holes

Tigernut flour

I really love baking with tigernut flour because it’s a grain free, nut-free way to get really great baked goods. Tigernuts are a tuber, not a nut, and they taste great in these donut holes.

Coconut flour

This helps to off set the moisture from the pumpkin. I haven’t tried subbing this out.

Tapioca Starch

These help bind and make the donut holes more “doughy”. You can so sub arrowroot in it’s place, and possibly even cassava flour.

Maple Syrup

Gotta sweeten donuts 😉 You can also sub honey.

Palm Shortening

Palm shortening makes these super cake-y! I typically work with coconut oil, but I love the texture that palm shortening gives these donut holes.

Pumpkin Puree & cinnamon

These ingredients give it the pumpkin pie element.

Gelatin

Gelatin helps to bind the donut holes, however, you can add it in without blooming it like a gelatin egg for this recipe. Just scoop it in dry 🙂

Coconut butter

Also known as coconut mana or coconut cream concentrate. This acts as a glaze over top the donut holes. You can leave this out if you don’t have any on hand.

Just look at that yummy, cake-y texture! So, so good! Here’s how you make them…

Pumpkin Pie Donut Holes (Paleo & AIP)

Ingredients

  • 1/3 cup tigernut flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca starch
  • 1/4 cup palm shortening
  • 1/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 tbsp gelatin
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of sea salt
  • FOR THE GLAZE (optional)
  • 2 tbsp melted coconut butter
  • 1 tsp coconut sugar

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with parchment paper
  2. Sift together the flours and set aside in a separate bowl
  3. Cream together the palm shortening and maple syrup until thoroughly combined
  4. Combine the palm shortening, maple syrup, and flours and stir. Then add in the pumpkin, dry gelatin, cinnamon, salt, and baking soda and mix to combine.
  5. Roll the dough into donut holes (you'll have 6-7) and place on the parchment paper
  6. Bake for 15 minutes or until browned
  7. For the glaze, top with melted coconut butter and a sprinkle of coconut sugar
  8. Serve warm
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These are the perfect extra little dessert to serve during the holidays, or to just keep around if you have a sweet tooth!

I hope you love them as much as I do!

Pumpkin Pie Donut Holes (Paleo & AIP)

Paleo Apple Crisp (AIP & Nut Free)

Would you believe me if I said that I’ve never made my own apple pie from scratch? It’s true! I don’t know what held me back back when I ate gluten, but it’s certainly not for lack of loving apple desserts during the holidays. But let’s be honest… it can be lot of work to make a grain free pie crust from scratch, especially when you’re already making an entire Thanksgiving dinner. So when I was craving a paleo and AIP apple dessert to make this holiday season, my mind went straight to a paleo apple crisp!

Apple crisp has all of the flavor and nostalgia of an apple pie, but it’s much easier, and equally as delicious in it’s own right. This crisp is full of healthy fat, easy to use ingredients, and a tart and sweet flavor! I shared this with my parents who get a lot less of my grain free creations, and they loved it none the less!

Paleo Apple Crisp (AIP & Nut Free)

The Ingredients You’ll Need For The Paleo Apple Crisp

Granny smith apples

I find granny smith apples to work best for this recipe as they’re a good balance of tart and sweet. You can

Shredded coconut, coconut flour and tapioca starch

These help form the base and body of the actual crisp. You can sub arrowroot for tapioca starch, but this particular recipe cannot be made coconut free.

Coconut oil

Coconut oil helps act as a binder for the crust. I haven’t tried any other fats, but I assume that lard or butter could also be a good option if you tolerate them.

Maple syrup

Seeing as these apples are tart, you have to add a little sweetness with the maple syrup. You can also easily sub honey if that’s what you have on hand.

Lemon juice

Lemon helps add a bit more kick to the tartness of the apples and make this whole dessert even more delicious!

Paleo Apple Crisp (AIP & Nut Free)

Paleo Apple Crisp (AIP & Nut Free)

Serving Size: 5-6

Ingredients

  • 6 granny smith apples, peeled
  • 1/3 cup + 2 tbsp coconut oil, softened
  • 1 cup shredded coconut
  • 1/4 cup coconut flour
  • 1/4 cup coconut butter, softened (also known as coconut mana)
  • 1 tbsp tapioca starch
  • 3 tbsp maple syrup
  • 2 tsp cinnamon
  • Juice of half a lemon

Instructions

  1. Preheat the oven for 375 F and prepare and 8x8" baking sheet
  2. Prepare the apples by chopping into large square pieces, discarding the core. Pour the apples into a bowl and combine with 2 tbsp coconut oil, cinnamon and the juice of half a lemon. Scoop the apples into the baking dish and set aside
  3. Make the crisp by combining the shredded coconut, coconut flour, and tapioca starch and mixing well. Add in 1/3 cup of coconut oil, the coconut butter, maple syrup and mix well.
  4. Using your hands, evenly spread out the crisp mixture onto the apples, pushing down to spread out.
  5. Bake in the oven for 40-45 minutes or until the crisp is golden brown.
  6. Serve by itself or with compliant ice cream
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Paleo Apple Crisp (AIP & Nut Free)

That’s all there is to it for this yummy little dessert! It’s so perfect for the holidays, and oh so addictive! I couldn’t stop eating it when I first tried it, and I’m sure that all of your guests will love it too. This recipe serves roughly 5-6, but it varies but how heavy handed your guests are 😉

I hope you enjoy your holiday meal, and be sure to tag me on Instagram if you try this yummy little crisp!

Paleo Apple Crisp (AIP & Nut Free)

 

Paleo Pumpkin Chocolate Chip Cookie Skillet (AIP, Gluten Free)

I’ll never forget when I first learned about the existence of cookie skillets. One of my friends had a birthday dinner planned at BJ’s Brewhouse where they’re known for their pizookies (essentially just cookie skillets) and I lost it with excitement. I remember going on tumblr (this was before Instagram was as big as it is) and looking up photos of pizookies to amp myself up. And of course, the cookie skillet did live up to the hype. It was warm, gooey, sweet, and so delicious!

Needless to say, it’s been a hot minute since I’ve had a BJ’s pizookie, or any cookie skillet for that matter. Making one that’s grain free, lower in sugar, egg free, and dairy free seemed like no easy feat. But what can I say? I was up for a challenge! Fall always inspires me to get creative with baked goods.

This paleo pumpkin chocolate chip cookie skillet is just as delicious as any other you’ve had, plus it’s gluten free, grain free, nut free, dairy free, lower in sugar, and it’s paleo and AIP compliant. Can I get an amen?

With the holidays coming up and Halloween just a few days away this is the perfect way to satisfy a sweet tooth!

The Ingredients You’ll Need For The Paleo Pumpkin Chocolate Chip Cookie Skillet

Tigernut Flour

Tigernut is need nut free, as tigernuts are actually a tuber. It’s a grain free flour that’s similar to almond flour. If you can have almonds, you can try subbing almond flour as well, though I haven’t tried this recipe with other flours.

Tapioca Starch

Tapioca helps bind this cookie together. You can also sub arrowroot starch.

Pumpkin Puree

It is October, right? Gotta have the pumpkin! Pumpkin puree really helps the flavor and texture of this cookie skillet and helps keep it moist and gooey.

Chocolate Chips

This cookie skillet has lots of flavor without the chocolate chips, so you can easily leave them out. If you’re AIP, I would use this recipe instead.

Gelatin egg (or 1 real egg)

Gelatin is a great egg substitute, and one that I always needs as I react to eggs. You can try other options like flax eggs if you tolerate, or you can easily just use one real egg. I use vital proteins, but great lakes also works.

Paleo Pumpkin Chocolate Chip Cookie Skillet (AIP, Gluten Free)

The Skillet You’ll Need

I didn’t use a big cast iron to make this cookie skillet. Rather, I just used a 6″ mini cast iron skillet! It’s perfect for a little cookie skillet to share! I got it from World Market, here.

If you don’t have a 6″ skillet, you can easily use any other pan you have that’s a similar size and just scale the recipe accordingly. A skillet is fun, but not necessary!

Paleo Pumpkin Chocolate Chip Cookie Skillet (AIP, Gluten Free)

Ingredients

  • 2/3 cup tigernut flour (see above for substitutions)
  • 1/3 cup tapioca flour
  • 1/3 cup pumpkin puree
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil (plus extra for greasing the pan)
  • 2-3 tbsp chocolate chips (sub this recipe for AIP)
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • FOR THE GELATIN EGG (sub 1 regular egg)
  • 1/4 cup water
  • 1 tbsp gelatin

Instructions

  1. Preheat the oven to 400 F and grease a 6" skillet (like this ) or a baking pan with coconut oil
  2. Sift the two flours together until well combined. Mix in the remainder of the ingredients (reserving the egg/gelatin egg) and combine
  3. For the gelatin egg (sub 1 regular egg if tolerated) place a small pot on the stove with 1/4 cup of water and lightly sprinkle in the 1 tbsp of gelatin. You don't want any clumps. Allow the gelatin to bloom for 2-3 minutes.
  4. Turn the stove on low heat to let the gelatin melt. This will take 1-2 minutes. Don't let it burn!
  5. Remove the mixture from the stove and use a whisk or immersion blender to vigorously whisk the mixture until it's frothy.
  6. Add the gelatin egg (or regular egg) to the cookie dough and stir together immediately.
  7. Pour the cookie dough into a well greased 6" skillet/pan and smooth it out with the top of a spoon
  8. Bake for 15-18 minutes or until baked through. The cookie will be soft and gooey!
  9. Top with coconut milk ice cream if desired, or serve by itself. Remember to be careful with the hot skillet!
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How to enjoy this cookie skillet…

This is definitely the ultimate treat… don’t dinner 😉 Here’s how I recommend enjoying it!

  • Top with coconut milk ice cream or extra chocolate chips
  • Share with a friend for a movie night or after dinner dessert
  • Serve slices at a party

However you choose to have it, I hope you enjoy!! Be sure to tag me on Instagram to let me know how you like it!

Paleo Pumpkin Chocolate Chip Cookie Skillet (AIP, Gluten Free)