This secretly healthy no bake Low Carb Chocolate Peanut Butter Bar recipe is the answer to all of your low carb sweet tooth cravings. Filled with shredded coconut, almonds, and a base of chocolate peanut-buttery goodness, it’s gluten free, dairy free, vegan friendly, lower in sugar, and only 3 grams of net carbs per serving!
This naturally sweetened Healthy Almond Butter Granola recipe has a base of gluten free oats, almond butter, sunflower seeds, and pure maple syrup. You can modify it in so many ways, or you can keep it simple as a topping or snack on its own. It’s gluten free, dairy free, vegan & paleo friendly, too!
With only 6 ingredients, these fluffy, wholesome, and delish Gluten Free & Dairy Free Oatmeal Pancakes might be the easiest pancakes you’ll ever make!
I don’t know about you, but Sunday mornings always call for a little comfort food in the form of short stack. I love making a double batch of these Gluten Free & Dairy Free Oatmeal Pancakes ahead of time, freezing them, and then enjoying a serving each weekend.
These pancakes are super easy to make, so my 3 year old often asks to help me (and of course, she always requests chocolate chips on hers!). The recipe makes about 12 pancakes, depending upon how large you make them. For consistency, I like to use my 1/4 cup sized measuring cup to ladle the batter onto the frying pan. It makes for the perfect serving size – especially for my little helper!
Aside from the fact that they are a healthy and filling breakfast option, one of the best things about these gluten free & dairy free oatmeal pancakes is that they only consist of 6 ingredients, and they freeze nicely for leftovers. (Okay, so I know that was 2 things!)
If you want to enjoy them after freezing, all it takes is popping them into the toaster or your toaster oven to reheat. Add some fresh fruit and nut butter, or a dollop of non dairy yogurt and pure maple syrup, and you’re good to go!
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If you try this recipe or any of my recipes, I would love to hear how you enjoyed it! Review and comment below to let me know your thoughts, and share your pictures on instagram, tagging @thehealthychelle or #thehealthychelle – I love seeing your recipe creations! You can also follow me on Facebook, Pinterest, and Instagram!
~Michelle Jones, Recipe Developer and Photographer in Cleveland, Ohio
(1 votes, average: 5.00 out of 5)
Loading...With only 6 ingredients, these fluffy, wholesome, and delish Gluten Free & Dairy Free Oatmeal Pancakes might be the easiest pancakes you'll ever make!
Pour the rolled oats into a blender or food processor and blend until they resemble a flour-like consistency.
To a medium sized bowl, add the blended oats and other dry ingredients. Mix.
Next, add the wet ingredients to the dry and whisk until well incorporated.
Set mixture aside to thicken while you set up a large pan over a low-medium heat and let it warm.
Spray pan with avocado oil (or your choice of oil or butter) and ladle 1/4 cup of mix at a time onto warm pan. Cook 2-3 minutes on each side, until golden.
Serve pancakes with your favorite fruit, nut butter, or pure maple syrup!
You need to try this homemade Dairy Free Caramel Walnut Swirl Ice Cream recipe that is out of this world creamy. Made with coconut cream and naturally sweetened with date caramel sauce, this ice cream is refined sugar free, dairy free, gluten free, and vegan & paleo friendly!
This easy Roasted Asparagus with Bacon & Parmesan recipe is a perfect side dish for any dinner! Smoky, salty bacon and nutty parmesan cheese atop tender green spears come together to create a delicious combination everyone will enjoy!
Prepare yourself for the best tastes of the season with this Gluten Free & Dairy Free Blueberry Peach Crisp. Warm it up, add a scoop of vanilla ice cream, and you’ll have summer in a dish with its sweet oatmeal-walnut crisp topping over the juiciest white peaches and freshest blueberries.
With peach season coming to an end here in Ohio, I originally had planned to make a peach crisp to share with you, but blueberries have totally become one of my favorites lately, so I thought I’d throw them into the mix.
And guess what? I abso-freakin-lutely loooove this combination! The sweet and tart flavors combined along with how the blueberries get so bubbly and peaches turn so juicy – it really is a dessert that I never knew I needed in my life! And if I’m being honest, I could devour the crisp topping as a meal in itself. It adds a hint of salty, sweet, and nutty together to make this a guilt-free dessert, using all whole food ingredients.
You can certainly use white or yellow peaches in the recipe. I just used white because that’s what was in the fridge, and thats what I’m all about lately – using what I have on hand! While both types of peach will give you a luscious end result, there is a small difference between the two. First, on the outside, yellow and white peaches are obviously distinguished by their skin color. Yellow peaches appear a deep yellow with red or pink blush while white peaches have a pale and pink exterior. The golden flesh of the yellow peach is more acidic, with a tartness that settles as the peach ripens and softens. The white-fleshed peaches are lower in acid and taste much sweeter, whether they are firm or soft. In addition, white peaches are more fragile and bruise much easier than yellow peaches.
As you know by now, I like to keep it simple in the kitchen with ingredients that will give me the most flavor and nutrient-rich quality. This is one of those recipes where you pretty much throw it all in a bowl and mix it together. It doesn’t get any easier than that!
First, preheat your oven to 350 degrees F. Next, wash your blueberries and peaches, and then slice the peaches. Place the peaches only into a medium sized bowl. It is optional to peel the skin, but I never do. Next, add in the coconut sugar, tapioca flour, vanilla, sea salt, and cinnamon. Mix lightly without breaking up the peaches (remember, if you use white peaches, they are much more fragile than yellow peaches). Pour the peach mixture into a 9 inch pie plate, and add the blueberries into the crevices that are left, spreading the surface lightly with the back of a large spoon or spatula. Let this sit while you prepare the amaaaaazing crisp topping.
For the topping, finely chop 3/4 cup walnuts and set aside. You can give them a quick pulse in the food processor if you want them to blend even more into the crisp topping. Also, set aside about 2 tablespoons of larger chopped walnuts to sprinkle over top at the end. In a medium sized bowl, mix together the finely chopped/pulsed walnuts, almond flour, GF oats, pure maple syrup, melted coconut oil, salt, vanilla, and cinnamon until it is well combined. Pour mixture evenly over top of the peach mixture and sprinkle the remaining 2 tablespoons of chopped walnuts. Bake uncovered for 28-33 minutes until top is brown and the fruit juices start bubbling. Serve it warm, add a scoop of vanilla ice cream, and you’ll have summer in a dish!
This gluten free & dairy free blueberry peach crisp is practically begging you to bake it before the summer fruit disappears! I promise you won’t regret it!
If you try this recipe or any of my recipes, I would love to hear how you enjoyed it! Review and comment below to let me know your thoughts, and share your pictures on instagram, tagging @thehealthychelle or #thehealthychelle – I love seeing your recipe creations! You can also follow me on Facebook, Pinterest, and Instagram!
~Michelle Jones, Recipe Developer and Photographer in Cleveland, Ohio
(No Ratings Yet)Loading...Prepare yourself for the best tastes of the season with this Gluten Free & Dairy Free Blueberry Peach Crisp. Warm it up, add a scoop of vanilla ice cream, and you'll have summer in a dish with its sweet oatmeal-walnut crisp topping over the juiciest white peaches and freshest blueberries.
Preheat your oven to 350 degrees F.
Wash your blueberries and peaches, and then slice the peaches.
Place the peaches only into a medium sized bowl. It is optional to peel the skin, but I never do.
Next, add in the coconut sugar, tapioca flour, vanilla, sea salt, and cinnamon. Mix lightly without breaking up the peaches (remember, if you use white peaches, they are much more fragile than yellow peaches).
Pour the peach mixture into a 9 inch pie plate, and add the blueberries into the crevices that are left, spreading the surface lightly with the back of a large spoon or spatula. Let this sit while you prepare the crisp topping.
For the topping, finely chop 3/4 cup walnuts and set aside. You can give them a quick pulse in the food processor if you want them to blend even more into the crisp topping.
Also, set aside about 2 tablespoons of larger chopped walnuts to sprinkle over top at the end.
In a medium sized bowl, mix together the finely chopped/pulsed walnuts, almond flour, GF oats, pure maple syrup, melted coconut oil, salt, vanilla, and cinnamon until it is well combined.
Pour mixture evenly over top of the peach mixture and sprinkle the remaining 2 tablespoons of chopped walnuts.
Bake uncovered for 28-33 minutes until top is brown and the fruit juices start bubbling.
*Makes 8-10 servings. Store covered in refrigerator for up to 1 week.
