Oct 09 2014


Published by at 9:14 am under Baking,Cooking,Recipes

It is rare these days that I find recipes for sweetish things that I love and can eat. No gluten, no sugar, no oats, no rye or malt or barley.
So here are a few new finds that I am really enjoying. I should figure out how to replace the maple syrup with medjool dates… but I haven’t yet. I am cheating on my sugar free aspect a little with a wee bit of maple syrup. Sue me. 😉


Breakfast Bars

  • 1 ¼ cup almond flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • ½ cup unsweetened shredded coconut
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup unsalted nuts
  • ¼ cup raisins (and/or other sugar free dried fruit)
  1. In a small bowl, combine almond flour, salt and baking soda
  2. In a large bowl, combine oil, maple and vanilla
  3. Stir dry ingredients into wet
  4. Mix in coconut, pumpkin seeds, sunflower seeds, nuts and fruits
  5. Grease an 8×8 inch baking dish
  6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
  7. Bake at 350° for 20 minutes
  8. Cool bars in pan for 2 hours, then serve


Gluten Free & Grain Free Muffins


  • 1 cup nut butter (I actually used sunbutter)
  • 2 medium sized bananas (The more ripe, the sweeter!)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons of maple syrup
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • Toppings: unsweetened shredded coconut, raisins, seeds or nuts, dark chocolate chips, cinnamon, and/or anything else you can think of.


  1. Preheat oven to 400 degrees F.
  2. Place all ingredients into a blender or food processor.
  3. Blend until well mixed.
  4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
  5. Add additional toppings of your choice to each muffin and lightly stir into each cup
  6. Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
  7. Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.


And I made this cobbler for a Sabbath meal with friends, where the hubby is gluten free. I couldn’t eat it because of the sugar (I could probably have figured out a way to make it without sugar, but I didn’t bother… not worth it for a fruit dessert I wouldn’t have loved much anyway!), but he said it was probably the best gluten free dessert he’s had. :) I could easily make this vegan by using coconut oil instead of butter, and almond milk instead of dairy milk. But I didn’t and it was delicious! Of course. Nothing is better than butter in dessert!!

Gluten-Free Peach Cobbler

1 stick of butter, melted
1 1/4 cup sugar
1 cup Gluten-Free All Purpose Flour mix
1 1/2 tsp. baking powder
1 cup milk
1/2 tsp. vanilla
1 tsp. each cinnamon, cloves, nutmeg
pinch of sea salt
2 cups chopped peaches (or any other kind of berries/fruit)

Preheat oven to 350 degrees. Lightly grease a 3-quart baking dish with butter.  Whisk together flour, 1 cup sugar, and baking powder. Stir in milk, vanilla and then the melted butter. Pour into the prepared baking dish. Sprinkle the fruit evenly over the batter. Sprinkle the remaining 1/4 cup sugar over top. Bake for 55-60 minutes, or until golden.

6 responses so far

6 Responses to “Recipes”

  1. Samanthaon 09 Oct 2014 at 7:49 pm

    Mmm, these sound good!! How is your diet going so far? Well, I hope. :)

  2. joyfuldomesticityon 12 Oct 2014 at 8:08 pm

    You know, the diet is okay and I’ve gotten used to it (although I’ve kind of just lost my appetite in general). I’m hoping it won’t be a forever thing though! I can’t tell you how much I miss things like fluffy bread or ice cream with my kids. The holidays might be tough this year for more than one reason….

  3. Saraon 13 Oct 2014 at 1:50 pm

    The peach cobbler surprises me, Melissa. If I remember correctly, I thought you disliked any dessert with cooked fruit. Am I mistaken, or has your taste changed?

  4. Saraon 13 Oct 2014 at 2:00 pm

    Forgot to add that I’m happy you shared these–even though I’m not gluten- or sugar-free, I still do avoid carbs and strive for healthier eating in general. Also, I cook for several gluten-, grain-, and sugar-free people at various times of the year through my ministry with ABM, so these will come in very handy. Thank you!

  5. joyfuldomesticityon 14 Oct 2014 at 1:43 pm

    Hehe, you have an excellent memory. That is why I did not bother figuring out how to make the cobbler sugar free. I made it gluten free for a GF guest of ours a couple weeks ago, but I figured since fruit desserts are not my personal favorite, I would not be missing much by not eating it, so I didn’t bother making it sugar free. So you are correct. Very astute. :) Our guest said it was one of the best gluten free desserts he has had, so while I did not taste it personally, it got a great thumbs-up from a fellow GF friend!

  6. Samanthaon 15 Oct 2014 at 1:01 pm

    I hope it won’t be a forever thing for you either. (Hugs)
    Hang in there; you are in my prayers!!

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