Paleo Lemon Blueberry Banana Bread (Gluten Free, Vegan, AIP)

This paleo lemon blueberry banana bread is the perfect springtime treat! It’s paleo, gluten-free, and AIP compliant.

Blueberry banana bread

Lemon and blueberry are one of my favorite flavor combinations! It’s light, refreshing and tastes good in so many different recipes. Whenever springtime rolls around I’m already thinking about what lemon blueberry treats I’m going to make.

This year, I wanted to marry some favorites all in one with this paleo lemon blueberry banana bread! Banana bread is always welcome in my book, and adding the lemon blueberry flavors to the bread just takes it to the next level.

Not only is this bread grain free, gluten free, and AIP, it also happens to be egg free and vegan! It’s a great treat to bring along to a springtime gathering to share with friends and family who follow all different types of diets! Oh, and it’s nut free too as an added bonus.

banana bread

 

The Ingredients for the Blueberry Lemon Banana Bread (& possible substitutions)

 

Bananas and plantains

Ripe bananas are what you’ll need for this bread, but plantain is a secret ingredient! Plantain is the starchier cousin to banana, and through they’re similar, they can’t be swapped 1:1 in this bread. Since this bread is missing gluten, grains, and eggs, the plantain really helps give it more of a structure. I haven’t tried making this bread without plantain, but if you choose to do so, you may need an egg substitute to add more structure.

Tigernut flour

Tigernut is not a nut, but a tuber. You may be able to use cassava for this recipe (though I haven’t tried it), and if you can likely use almond flour if you tolerate nuts.

Coconut flour

Coconut flour is harder to swap as its purpose in this recipe is to absorb any excess moisture from the banana.

Coconut oil

Coconut oil is the fat source for this bread.

Blueberries

Can’t do it without fresh blueberries!

Coconut butter

Coconut butter is different than coconut oil and is used to make the glaze on the bread. You’ll need melted coconut butter for the glaze,

Lemons & lemon zest

You’ll use both lemon juice and fresh lemon zest for the glaze of the bread to give it that fresh lemon flavor.

 

lemon blueberry banana bread

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Paleo Lemon Blueberry Banana Bread (Gluten Free, Vegan, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 9 servings 1x

Description

This paleo lemon blueberry banana bread is the perfect springtime treat! It’s paleo, gluten-free, and AIP compliant.


Scale

Ingredients

  • 1 yellow plantain
  • 3 bananas, ripe
  • 3/4 cup tigernut flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 2 tbsp coconut sugar
  • 3 tbsp coconut oil
  • Zest of half a lemon
  • 1 cup blueberries

For the glaze

  • 1/4 cup coconut butter, melted (see notes)
  • 2 tbsp coconut oil, melted
  • 2 tsp light-colored honey (sub maple syrup for vegan)
  • 1 tbsp lemon juice
  • Zest of half a lemon

Instructions

  1. Preheat the oven to 400 F and line a loaf pan with parchment paper lightly greased with coconut oil.
  2. Using a blender, blend the yellow plantain and bananas until fully mashed. Set aside.
  3. Combine the tigernut flour, coconut flour, baking soda, and coconut sugar and mix.
  4. Fold in the plantain and banana mixture, coconut oil, and lemon zest to form a dough. Carefully mix in the blueberries, being careful not to pop them.
  5. Pour the batter into the prepared loaf pan and bake in the preheated oven for 35-40 minutes or until a toothpick can be inserted and comes out clean.
  6. Transfer to a cooling rack and allow to cool completely.
  7. For the glaze, combine the melted coconut butter, oil, honey, and lemon juice and stir to combine. Pour over the bread and top with lemon zest. Allow to harden in the fridge for 5-10 minutes before slicing and serving.

Notes

The best method to melt coconut butter is a double boiler method to avoid burning.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Marshmallow Easter Eggs (Paleo & AIP)

These marshmallow Easter eggs are a real food version of classic Easter candy. They’re fun to make at home, nut free, paleo, and AIP compliant.

marshmallow egg

 

There’s always a natural lull with treats between Valentine’s day and Easter. We’re all just trying to get through the winter, and that usually means lots of soups, and maybe some comfort foods, but we’re not necessarily diving into the candy aisle at the drug store quite as often. I know all about diving into the candy aisle at Walgreens… it was my favorite pastime in my teens, and Easter was one of my favorite times to do it. Cadbury eggs, chocolate bunnies, Reese’s peanut butter eggs, and marshmallow eggs!

We all get nostalgic around the holidays, so I wanted to recreate a classic that’s fun to make, and even more fun to eat… marshmallow eggs! They’re made with homemade marshmallows, a chocolate coating, and you can get as creative as you want to decorate them as a fun craft.

These marshmallows are made without any cornstarch or weird ingredients. This treat is nut free, paleo, and AIP friendly.

The Ingredient’s & Tools You’ll Need for the Marshmallow Easter Eggs

Honey, water, gelatin, and arrowroot starch

This is seriously all you need to make marshmallows! Well, the arrowroot starch is only to make things easier to cut so even that isn’t super necessary. All you need is minimal ingredients, like Gelatin (which is different than collagen) and honey.

To make marshmallows, you need a full cup of honey. You can’t scale back the amount in the recipe, but you can moderate your sugar intake by choosing to use fewer marshmallows.

Though gelatin and collagen are made from the same source and have similar benefits, they cannot be swapped for each other. The marshmallows need gelatin for a jiggly texture.

Dairy-free chocolate chips (or AIP swap)

You can use dairy and soy free chocolate chips, or you can use my recipe for Hannukah Gelt and just use a different mold and chop it into carob chunks!

Coconut butter & natural coloring

This is an optional step if you’d like to decorate your eggs. They taste just as yummy by themselves!

Cookie cutters

You can use cookie cutters shaped like anything you’d like! I used both eggs and bunnies. The eggs are easier to coat, but you can get creative as you want to make it fun.

marshmallow easter eggs

 

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Marshmallow Easter Eggs


  • Author: Michelle
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes

Description

These marshmallow Easter eggs are a real food version of classic Easter candy. They’re fun to make at home, nut free, paleo, and AIP compliant.


Scale

Ingredients

For the marshmallows

  • 1 cup water (divided)
  • 3 tbsp gelatin
  • 1 cup honey
  • 23 tbsp arrowroot starch

For the coating 

  • 2 tbsp coconut oil
  • 1/2 cup dairy-free chocolate chips (sub carob for AIP)
  • 3 tbsp coconut butter, melted
  • 12 tsp natural coloring (matcha powder for green, turmeric for yellow, or beetroot powder for purple)

Instructions

For the marshmallow

  1. Prepare a large casserole dish pan by lining with parchment paper and coating with arrowroot starch.
  2. Pour 1/2 cup of water into a small bowl and sprinkle the gelatin over top. Stir gently to ensure the gelatin is combined. Set aside.
  3. Using a medium-sized pot slowly heat the honey combined with the other 1/2 cup of water. Slowly bring the temperature to 235-240 F degrees on low heat. Remove from heat immediately once the mixture comes to temperature.
  4. Slowly add in the honey mixture into gelatin mixture as you whisking with either with an electric hand mixer or in a stand mixer. Continue whisking for 10-12 minutes. The marshmallow mixture should be lukewarm, thick, and marshmallow peaks should start to form.
  5. Pour the mixture into the prepared pan and place in the fridge to harden for at least 4 hours.
  6. Use an egg-shaped (or bunny, carrot, etc.) cookie cutter coated with arrowroot slice marshmallows. Store in the fridge.

For the coating

  1. Use a double boiler method to melt the chocolate with the coconut oil until fully liquid.
  2. Use a fork to dip the marshmallows one by one into the chocolate until fully coated. Place on parchment paper and chill in the fridge.
  3. Prepare the colored coating by combining the coconut butter with the coloring of your choice. Drizzle the coconut butter over the hardened chocolate marshmallows. Return to the fridge to harden.
  4. Serve chilled and enjoy!

Notes

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

Marshmallow Easter Eggs

Carrot Cake Muffins (GF, Paleo, AIP)

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These carrot cake muffins are simply the best! They’re paleo, AIP, and made without grains, nuts or eggs.

Six Carrot Cake Muffins

I never really got to enjoy carrot cake as much as I would have liked to because it almost always had nuts in it! Though I haven’t been full paleo my whole life, I’ve spent my whole life with an allergy to all nuts (with the exception of almonds) so carrot cake was off the table. It’s always a bummer when something is off limits, so I decided to create a carrot cake muffin that was allergy friendly!

These carrot cake muffins are seriously perfect for sharing! They’re made without common allergens like dairy, gluten, and nuts, and they taste amazing. Make them for an Easter brunch, an after dinner treat, or just a simple snack.

Muffins that are made without things like grains and eggs can be pretty hard to pull off, and don’t necessarily have the best texture. Not these! The trick is to let them cool completely before trying them to allow them to set and keep them from getting too soft. Leave them on a cooling rack on the counter for about 30 minutes, or even better, throw them in the fridge for a bit as well, and you’ll have a great texture!

Carrot cake muffin with bite.

Seriously, a texture like this on a grain free baked good is a serious treat! You don’t come across that every day. This is the texture that I missed so much when I first went grain free, and I am stoked to have this option! You may be seeing more muffin recipes from me now…

 

The Ingredient’s You’ll Need For The Carrot Cake Muffins

 

Tigernut flour

Tigernut is not a nut, but a tuber, and it helps to make a great texture for these muffins. If you do tolerate nuts, almond flour may be a good swap, but cassava flour would not be a good substitute in this recipe.

Tapioca flour

You can likely get away with swapping this for arrowroot starch.

Coconut flour & coconut oil

The coconut flour helps to absorb some of the excess moisture from that the carrots may produce. I have not tried this recipe without coconut flour. The coconut oil is the source of fat in the muffins where they would usually be something like butter. I have not tried palm shortening in this recipe, but it may work.

Maple syrup

You can likely swap honey for maple syrup.

Shredded carrots

You can either use a grater or a food processor to have mostly finely shredded carrots.

Raisins (or dried cranberries)

Golden raisins are what you would usually add to carrot cake, but if you’re having trouble finding any raisins without weird oils or sugars, I like to use these cranberries.

Eggs (or gelatin)

I use grass-fed gelatin to make two gelatin eggs to make this recipe egg free. However, you can use regular eggs if you tolerate them.

Two carrot cake muffins.

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Carrot Cake Muffins (GF, Paleo, AIP)


  • Author: Michelle
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Description

These carrot cake muffins are simply the best! They’re paleo, AIP, and made without grains, nuts or eggs.


Scale

Ingredients

For gelatin egg substitute


Instructions

  1. Preheat the oven to 375 F and line a 12 cup muffin tin with 8-9 muffin liners.
  2. Combine the tigernut flour, tapioca starch, coconut flour, shredded carrots, raisins, baking soda, and cinnamon and mix well.
  3. Stir in the maple syrup and melted coconut oil.
  4. Mix in the eggs (or gelatin eggs) and stir well until a dough forms.
  5. Spoon the muffin dough into the muffin tins (you’ll have about 8-9 muffins).
  6. Bake in the preheated oven for 20-25 minutes or until baked through and the tops are golden brown.
  7. Carefully transfer the muffins to a cooling rack and allow to cool completely before enjoying. Cooling in the fridge also helps the muffins set further.

Notes

For the gelatin egg substitute – Add 1/2 cup water to a small sauce pot and slowly sprinkle in 2 tbsp of gelatin. Use a fork to gently mix in any clumps. Set aside and allow the mixture to harden for 2-3 minutes. Place the pot on the stove and turn the heat on low heat. Slowly melt the gelatin over 1-2 minutes. Immediately remove from heat once the gelatin has melted and the mixture has returned to liquid. Vigorously whisk the liquid until it becomes frothy. Pour it into the breadstick mixture immediately to swap for an egg.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Carrot Cake Muffins

Paleo & AIP Irish Soda Bread

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This paleo Irish Soda bread is perfect for St. Patricks Day! It’s made without grains, dairy, nuts, and can also be made egg free.

I’m not Irish myself, but I grew up on Long Island where St. Patricks Day was always a huge celebration! I loved going to the parade every year and looked forward to everything that St. Patricks Day had to offer. The bagel shop near my house would literally serve green bagels for the holiday, and my family was all about it. I had plenty of those, but I never had Irish Soda bread! I was seriously missing out.

I did a lot of research about what goes in a traditional Irish Soda Bread, and decided to make it paleo & AIP! It feels like a serious treat to bake a big loaf of bread that’s AIP friendly. While it feels more like a dessert than a loaf of sandwich bread, I’m not complaining.

The Ingredient’s You’ll Need

Tigernut flour, coconut flour, and arrowroot starch

I found this made a nice soft of crumbly and crispy texture for the bread. I have not tried other flours like cassava, but tapioca can likely be used in place of arrowroot. The coconut flour helps absorb the moisture from the milk, so I wouldn’t swap that out.

Coconut milk and apple cider vinegar

Traditionally, this recipe has buttermilk, so this creates that same flavor!

Palm shortening

I find palm shortening makes a better cakey texture than coconut oil in recipes like this. I haven’t tried to swap it out in this recipe. 

Egg (or gelatin egg for AIP)

This recipe is made with a gelatin egg to make it AIP and egg free, but a regular egg would work too.

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Paleo Irish Soda Bread


  • Author: Michelle
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x
Scale

Ingredients

For the gelatin egg


Instructions

  1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
  2. Mix the coconut milk with the apple cider vinegar and set aside.
  3. Combine the dry ingredients in a large mixing bowl.
  4. Cut in the palm shortening and combine well.
  5. Mix in the honey and coconut milk mixture and stir well to start to form a dough.
  6. Mix in the egg, or prepare the gelatin egg and mix in the gelatin egg. See notes.
  7. Fold in the raisins until evenly incorporated in the dough.
  8. Place the dough onto the baking sheet and form into a round loaf. Use a knife to score a cross shape in the bread. Bake in the preheated oven for 23-25 minutes or until the dough turns a light golden brown.
  9. Carefully transfer to a cooling rack and allow to cool completely for 20 minutes or so before enjoying

Notes

For the gelatin egg substitute – Add 1/4 cup water to a small sauce pot and slowly sprinkle in 1 tbsp of gelatin. Use a fork to gently mix in any clumps. Set aside and allow the mixture to harden for 2-3 minutes. Place the pot on the stove and turn the heat on low heat. Slowly melt the gelatin over 1-2 minutes. Immediately remove from heat once the gelatin has melted and the mixture has returned to liquid. Vigorously whisk the liquid until it becomes frothy. Pour it into the breadstick mixture immediately to swap for an egg.

  • Category: bread
  • Method: baked
  • Cuisine: Irish

Paleo & AIP Samoa Cookies

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These Samoa cookies are made with all real ingredients! They have a coconut topping, a date caramel, a grain free cookie base, and are paleo and AIP.

Last week, I shared my own personal favorite girl scout cookie recipe for Thin Mints! When I asked some of my readers on Instagram what their favorite girl scout cookie was, Samoas were a clear winner. Luckily, I had already made my own version of Samoas that I was just waiting to share! Samoas are coconut caramel cookies that have a shortbread base and are coated in chocolate. So basically, they’re pretty perfect.

This paleo and AIP version of Samoas is made with a coconut flour shortbread cookie base, then topped with a coconut and date caramel topping, toasted coconut flakes, and finished with a drizzle of chocolate. They look just like the real thing, and taste like it too!

The Ingredients & Tools You’ll Need

Arrowroot starch, coconut flour, coconut oil & maple syrup

These are for the shortbread cookie base. They’re fairly easy cookies to make, and definitely, taste like shortbread. What I like about them is that they’re a bit cakier than traditional Samoas!

Dates & coconut milk

This makes the date caramel that tops the cookies. Make sure that you get big, juice medjool dates if possible! They really have the most flavor and the best sticky texture.

Shredded coconut

You can easily make your own toasted coconut at home with shredded coconut that’s toasted in the oven at low heat.

Chocolate

You can use any dairy and soy free chocolate that you’d like

Cookie cutter

I got this great cookie cutter set on Amazon that has all of the sizes to needed to make these cookies and more! I used about a 3″ cookie cutter to make the cookie, and the smallest cookie cutter to make the center. You can use other tools to make the smaller hole in the center, but a very small cookie cutter will produce the most uniform and clean result.

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Paleo & AIP Samoa Cookies


  • Author: Michelle
  • Prep Time: 45
  • Cook Time: 20
  • Total Time: 1 hour 5 minutes
  • Yield: 7-8 cookies 1x
Scale

Ingredients

For the shortbread cookie base

  • 3/4 cup coconut flour
  • 1/4 cup arrowroot starch
  • 1/2 cup coconut oil, softened
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract

For the topping


Instructions

For the shortbread cookies

  1. Preheat the oven to 325 F and line a sheet pan with parchment paper lightly greased with coconut oil.
  2. Start with the crust by mixing together the two flours, and then stirring in the wet ingredients until well combined.
  3. Take a small handful of dough and lightly flatten onto the parchment paper. Use a 3″ cookie cutter to form a cookie, and use your fingers to pull away any excess dough outside the cookie cutter. Use a small 1″ cookie cutter to cut a hole in the center of the cookies and set aside the excess dough. Repeat the process for all of the dough until you have 7-8 cookies or so.
  4. Use a fork to make 4 small punctures around the surface of the cookies.
  5. Bake in the preheated oven for 10-12 minutes. Allow cooling slightly before very carefully transferring the parchment paper to a cooling rack. Allow the cookies to cool completely before touching them, or they will break easily.

For the topping & assembling the cookies

  1. While the oven is still at 325 F, add the shredded coconut to a baking sheet lined with parchment. Bake in the preheated oven for 5-7 minutes or until lightly toasted. Set aside.
  2. Add the pitted dates to a food processor and pulse until chopped. Add the coconut milk and pulse to combine. Set aside.
  3. Melt the chocolate using your preferred method (I prefer a double boiler method) and set aside.
  4. Assemble the cookies by adding about 2 tbsp of the date mixture to one cookie, then topping with shredded coconut, and finally a thin drizzle of melted chocolate. Repeat the process for all of the cookies.
  5. Place in the fridge for chill for about 20-30 minutes to allow the toppings to set.

Notes

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

  • Category: Dessert
  • Method: baked
  • Cuisine: American

 

Paleo Thin Mint Cookies (AIP)

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These paleo thin mint cookies are the real deal! They’re the perfect treat to take you on a walk down memory lane while still being gluten free, grain free, and AIP.

Paleo & AIP Thin Mint cookies

Girl Scout Cookie season is awesome! There’s something about only being able to get them for a limited time combined with the fact that they’re actually delicious that makes us all fall in love. I was a girl scout, and I sold quite a bit of cookies in my day… the most in my town one year actually 😉 My mom (who was one of the troop leaders) told our troop that we had sold enough cookies to go on a camping trip and I raised my hand and asked if we could go camping in a hotel. That’s one of her favorite stories.

But back to cookies… Thin Mints were always my favorite! They’re crispy without being too hard, super chocolatey, and have a subtle minty flavor that doesn’t overpower things. So when I realized I didn’t have any Girl Scout cookie dupes on my blog yet, I knew that’s where I had to start!

These Thin Mint cookies are paleo, dairy free, soy free, gluten and grain free, and easy to make AIP!

paleo thin mints

The Ingredients You’ll Need

Tigernut flour

Tigernut is a tuber, not a nut, so these are still nut free! I have not tried another flour.

Arrowroot Starch

You can likely swap this for tapioca starch.

Cocoa or carob powder

You can use any cocoa powder, or swap carob for AIP.

Gelatin

You’ll use dry gelatin powder to help bind the cookies. You cannot sub collagen in this recipe.

Coconut oil

I have not tried to make these coconut free, but you can try palm shortening as a swap.

Maple syrup

You can likely use honey as well.

Peppermint extract or peppermint oil

Peppermint extract usually has added ingredients, so if you’re AIP you’ll want to use a food grade peppermint oil. Peppermint oil is a bit stronger, so be careful of the strong scent when you open it the bottle!

thin mints

 

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Paleo Thin Mint Cookies (AIP)


  • Author: Michelle
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 6-8 cookies 1x
Scale

Ingredients

For the cookies

For the coating


Instructions

For the cookies

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper lightly greased with coconut oil.
  2. Combine the dry ingredients in a mixing bowl and mix well.
  3. Fold in the wet ingredients and mix very well until fully incorporated and dough forms.
  4. Take a small handful of dough at a time and slightly flatten it onto the parchment. Use a 2.5″-3″ round cookie cutter to cut the cookies, using your fingers to pull away any excess dough from the sides. Repeat with all of the dough.
  5. Bake in the preheated oven for 11-12 minutes. Very carefully transfer the parchment paper to a cooling rack. These cookies need time to set or they will break. Allow to cool and set before coating.

For the chocolate coating

  1. Bring a pot of water to a low boil and place a metal bowl over the top of the pot. Add the ingredients for the coating to the pot and stir until fully melted and incorporated. Carefully set the bowl to the side.
  2. Use a fork to dip one cookie at a time into the chocolate and evenly coat, allowing excess chocolate to drip off. Set aside on a cooling rack or parchment paper to harden in the fridge for 30 minutes or in the freezer for about 15 minutes.
  3. Optional- After the first coating of chocolate has hardened, use any remaining chocolate to drizzle over the tops of the cookies. Chill again to harden before enjoying.
  • Category: Treats
  • Method: Baked
  • Cuisine: American

Paleo Thin Mint Cookies