Grain-Free Holiday Desserts

Looking for a scrumptious array of Grain-Free Holiday Desserts and sweets? Well you’ve come to the right place! 10 delectable options from cheesecake to layer cake– which one is your favorite, because we just can’t decide!

Happy Holidays, Friends! 💕
We’ve got a special seasonal baked goods recipe roundup that is guaranteed to satisfy your grain-free sweet tooth! I do so love a holiday table decorated with all kinds of goodies to choose from, but admittedly, I don’t always love having to bake them all!😂 Included below are a variety of delectable choices ranging from easy to time consuming, just choose whatever best fits your holiday timetable. (We’ve included all the recipes together at the end of this post). And I want to quickly mention that everything is both grain-free + dairy-free! There are also 3 SCD, Paleo + 2 vegan options as well. Enjoy!! And wishing you and your family a wonderful holiday!!

I couldn’t resist beginning with this luscious layer cake-this flavor combination has me swooning every time. Chocolate and cherry is always a wonderful combo, but adding the tart cranberry glaze definitely takes it to another level, I savor each and every bite! It’s definitely worth the effort if you have the time.

Next up is our classic iced molasses cake. This dessert is SO delicious served warm at the end of a meal–the lemon glaze cuts through the deliciously rich molasses and offers a refreshing tang to each bite. This cake has an easy preparation and can return to the oven 10 minutes before serving to warm while your guests are sipping on some after-dinner coffee. These also make fabulous cupcakes which are even easier to prepare.

These peppermint cheesecake bites are a winner every time and a definite crowd pleaser in both looks and taste-they’re so festive! I love making these a day ahead and storing them in the refrigerator, then you just cut and serve when dessert time rolls in the next day.

Holiday Sugar Cookies bring out the kid in all of us, I can’t think of one person besides the grinch that doesn’t love decorating them! Because they’re so popular, we have included vegan, paleo and SCD options.

This Grain-Free Rugelach is one of my family’s favorites–we love making these for breakfast, they go beautifully with coffee or tea and are the perfect sweet accompaniment to bacon and eggs. I could seriously go for these at any meal year round!!

It doesn’t take much to transform this incredibly delicious paleo chocolate pie into a holiday table head turner–just place a dollop of coconut whipped cream (included in recipe below) on each slice with a couple of mint leaves and top the leaves with a raspberry.❤️🌿

Gingerbread Cookies are the quintessential Christmas cookie, so cheery + delicious– and great fun to make with both the littlest and biggest members of the family! This recipe, like our sugar cookie recipe, has easy SCD, vegan + paleo options.

These scrumptious egg nog cookies take very little time to bake and the best part is, you can make them as boozy as you like!!

We can’t get enough of these moist + delicious SCD gingerbread cupcakes! We’ve become obsessed with this lemon farmer cheese frosting, you are also welcome to use the icing from the molasses cake above with this recipe if you’re not following the SCD diet.

And last, but DEFINITELY not least, our SCD iced pumpkin bread. This might be my very favorite–the pumpkin flavor is beautiful and the texture is just fabulous. I love this chilled for breakfast but it also makes a wonderful dessert.

Happy Baking + Enjoy The Holiday Recipes!!🎄

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Cranberry Cherry Chocolate Layer Cake


  • Author: Lila Ruth
  • Prep Time: 45 min
  • Cook Time: 25-30 min
  • Total Time: 75 min
  • Yield: 10 slices 1x

Ingredients

Scale
  • 3 3/4 cups almond flour (Bob’s Red Mill)
  • 1/4 cup potato starch (not potato flour) or tapioca starch
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder (Hain brand is grain-free)
  • 4 oz package of Unsweetened Baker’s Chocolate
  • 3/4 cup honey
  • 2/3 cup milk or coconut milk
  • 1/2 cup cherry purée (we thawed frozen cherries + puréed).
  • 3 eggs
  • 1 1/2 tablespoons vanilla extract
  • 1 1/2 tablespoons apple cider vinegar
  • CRANBERRY GLAZE:
  • 12 oz bag of fresh cranberries (1 more bag for decor)
  • 1 cup water
  • 1/3 cup honey
  • FROSTING: (Paleo frosting recipe in post)
  • 8 cups powdered sugar, Wholesome! brand is grain-free. (Halve the frosting recipe for the sheet cake)
  • 2 cups butter (or Earth Balance Spread)
  • 2 tablespoons milk (or almond milk)
  • 1 tablespoon cranberry glaze (or cherry juice)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • food coloring (optional)

Instructions

  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, whisk together almond flour, potato starch, cocoa powder, baking soda and baking powder.
  3. In a separate microwave safe bowl, melt Baker’s chocolate in the microwave at 30 second intervals. (Alternatively, you may use a double boiler).
  4. When chocolate is melted and smooth, stir in honey until combined. Slowly blend in coconut milk and vanilla.
  5. Pour chocolate mixture over dry mix and combine thoroughly. Blend in eggs and cherry purée until batter is smooth and evenly combined.
  6. Pour batter into greased cake pans (you can make a 2 layer, a sheet cake or 4 thin layers, refer to Tips section in post above for detailed recommendations).
  7. Bake at 350 degrees 20-25 minutes for the thin layers and sheet cake, about 30 minutes for 2 layers. 20 minutes for cupcakes. Every oven is a touch different, so start checking in at about 18 minutes.
  8. Remove cake from oven and cool and flip over carefully onto cooling rack.
  9. While cakes are cooling make your Cranberry Glaze. In a medium sized pot, add cranberries, water and honey. Cook on medium heat, stirring occasionally for about 12 minutes. Cranberries will start to pop and sauce will come together. Reduce heat to low and cook sauce down for another 15 minutes, sauce will thicken.
  10. Place hand held strainer over a medium bowl and strain cranberry sauce. Solids will remain in the strainer. Let sauce cool completely in bowl. Set aside or refrigerate.
  11. Next you’ll want to blend together your frosting. In a very large bowl, whisk together powdered sugar and salt. With a hand mixer, blend in softened butter, almond milk, vanilla, cranberry glaze and or food coloring. You can replace the vanilla with cherry extract if desired for extra cherry flavor. Blend until smooth, light and creamy. (Add more powdered sugar for thicker consistency, or more almond milk to thin it out).
  12. Place icing into piping bags and assemble your cake. Spread frosting on each cake layer, then add a thin layer of cranberry glaze overtop- placing another cake layer on top of that and so on. You will not need to put cranberry glaze on the very top layer,  just frosting. Decorate with sugar coated cranberries and dill if desired.

Keywords: grainfree, glutenfree, dairyfree, holidaybaking, christmascake, chocolate, cranberry, cake

 

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Grain-Free Molasses Cake with Lemon Frosting


  • Author: Lila Ruth
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 60 min
  • Yield: 8-10 slices 1x

Ingredients

Scale
  • 3 cups almond flour (Bob’s Red Mill)
  • 1 cup potato starch (not potato flour)
  • 1/2 cup sugar
  • 2 1/2 teaspoons ground cinnamon
  • 2 teaspoons ground cloves
  • 1 teaspoon ginger
  • 1/2 teaspoon baking powder (Hain brand is grain-free)
  • 1/4 teaspoon baking soda
  • 3/4 cup + 2 tbsp milk (or almond milk)
  • 1/4 cup molasses
  • 1 egg
  • 2 tablespoons olive oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • FROSTING:
  • 4 1/2 cups powdered sugar (Wholesome! brand is grain-free).
  • zest of 1 lemon
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature (or Earth Balance Spread).
  • 1 1/2 tablespoons milk or almond milk
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together almond flour, potato starch, sugar, cinnamon, cloves, ginger, baking soda + baking powder.
  3. Blend in milk, molasses, egg, olive oil, vanilla + apple cider vinegar.
  4. Pour batter into a parchment paper lined 8×8 baking dish or loaf pan. Bake at 350 degrees for about 40-45 minutes. Cover with foil at the 30 minute mark. Let cake cool 15 full minutes before serving. (And let it cool completely before frosting).
  5. Mix frosting together while you’re waiting for the cake to cool. For thicker frosting, add more powdered sugar, to thin it out, add more milk.
  6. Frost + decorate as desired and serve, store any leftovers in an airtight container. Enjoy!
  • Category: Cake

Keywords: grainfree, glutenfree, dairyfree, molassescake, holidaybaking, cake

 

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Peppermint Chocolate Cheesecake Bites


  • Author: Lila Ruth
  • Prep Time: 20 min
  • Cook Time: 40-45 min
  • Total Time: about an hour
  • Yield: 18 cheesecake bites 1x

Ingredients

Scale
  • 1 1/2 cups almond flour (Bob’s Red Mill)
  • 1/2 cup arrowroot starch
  • 1/4 cup cocoa powder
  • 1/8 teaspoon salt
  • 1/4 cup honey
  • 1/4 cup melted butter
  • 1 1/2 tablespoons almond milk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • FOR CHEESECAKE:
  • 3 packages of cream cheese (24oz) (Full Fat) (Kite Hill for dairy-free)
  • 1/3 cup greek yogurt (kite hill plain for dairy-free)
  • 1/2 cup honey
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon butter, melted (Earth Balance for dairy-free)
  • 1 tablespoon arrowroot starch
  • 1/4 teaspoon peppermint extract (optional) some prefer to only have the peppermint extract in the crust portion.
  • 1 box Wholesome! brand candy canes (optional) Sprinkle crushed candy overtop or add 1/2 cup to cheesecake batter for extra peppermint flavor and crunch.

Instructions

  1. Preheat oven to 350 degrees
  2. FOR THE COOKIE CRUST: Whisk together almond flour, arrowroot starch, cocoa powder and salt.
  3. Add melted butter, honey, vanilla extract, peppermint extract and work into flour by hand until dough forms. Dough will be a bit sticky. Let dough sit for 5 minutes.
  4. Press dough into parchment paper lined 8×8 baking dish. (Alternatively, you can use the dough to make one large cookie, let cool + pulverize into crumbs and add 3 tbsp butter to make a chocolate graham style crust. Either way is delicious).
  5. FOR THE CHEESECAKE: In a large mixing bowl (use a stand mixer or hand mixer), add yogurt, honey, melted butter and vanilla extract. Blend until smooth.
  6. Add in cream cheese and blend again until smooth. Sprinkle arrowroot starch overtop and blend until incorporated evenly. Add eggs, one at a time and mix together until smooth.
  7. Pour cheesecake batter onto cookie crust. Place your baking pan on top of a cookie sheet and place into the oven. Bake at 330 degrees for 40-45 minutes. Outer edges will be golden and middle will be just a bit jiggly. (Every oven differs just a bit, so check in at the 35 minute mark).
  8. Carefully remove cheesecake from oven and gently place pan on wire rack to cool. Cool 45 minutes, then place into refrigerator covered for 6 hours and allow to firm. Once firm, swiftly lift parchment paper corners to remove cheesecake from pan. Place on large cutting board and cut into bites. Serve and enjoy! Cover and refrigerate any leftovers.

Keywords: grainfree, dairyfree, glutenfree, cheesecake, peppermint, christmas, holiday baking

 

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Holiday Iced Sugar Cookies (traditional version)


  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 min
  • Yield: 10-12 cookies 1x

Ingredients

Scale
  • 1 1/2 cups almond flour (Bob’s Red Mill)
  • 3/4 cup potato starch (not potato flour)
  • 1/2 cup sugar
  • 1/4 teaspoon baking soda
  • 3 tablespoons of butter or Earth Balance Spread, melted
  • 1 egg
  • 2 teaspoons vanilla extract
  • FROSTING:
  • 3 cups powdered sugar (Wholesome! brand is grain-free)
  • 1/2 cup butter or Earth Balance
  • 2 1/2 tablespoons milk or almond milk
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • Food coloring, sprinkles +royal icing (options in Tips section in post above)

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, potato starch, sugar + baking soda.
  3. Add melted butter, egg + vanilla extract. Work wet ingredients into dry ingredients until dough forms, let dough sit 5 minutes, it will be a bit sticky.
  4. Roll dough out in between 2 pieces of parchment paper (this way, it will not stick to rolling pin). You can use a little potato starch to dust with if you prefer.
  5. Cut out desired shapes, lift and peel cookies and place on parchment paper lined baking sheet. Bake at 350 degrees for about 10-12 minutes. They will be soft in the middle. Let them cool for 15 minutes uninterrupted before transferring them to a plate. Let them cool completely before decorating.
  6. While cookies are cooling, blend frosting ingredients together and place into piping bag. Decorate cookies as desired. Store any leftovers in an airtight container. Enjoy!

Keywords: grainfree, glutenfree, dairyfree, sugarcookies, holiday, christmascookies

 

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Holiday Iced Sugar Cookies (Vegan Version)


  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 min
  • Yield: 10-12 cookies 1x

Ingredients

Scale
  • 1 1/2 cups almond flour (Bob’s Red Mill)
  • 3/4 cup potato starch (not potato flour)
  • 1/2 cup sugar
  • 1/4 teaspoon guar gum
  • 1/4 teaspoon baking soda
  • 1/4 cup Earth Balance Soy Free Spread, melted
  • 3 tablespoons almond milk
  • 1 tablespoon vanilla extract
  • FROSTING:
  • 3 cups powdered sugar (Wholesome! brand is grain-free)
  • 1/2 cup Earth Balance Spread
  • 2 1/2 tablespoons almond milk
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • Food coloring, sprinkles +royal icing (options in Tips section in post above)

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, potato starch, sugar, guar gum + baking soda.
  3. Add butter, almond milk + vanilla extract. Work wet ingredients into dry ingredients until dough forms, let dough sit 5 minutes, it will be a bit sticky.
  4. Roll dough out in between 2 pieces of parchment paper (this way, it will not stick to rolling pin).
  5. Cut out desired shapes, lift and peel cookies and place on parchment paper lined baking sheet. Bake at 350 degrees for about 10-12 minutes. They will be soft in the middle. Let them cool for 15 minutes uninterrupted before transferring them to a plate. Let them cool completely before decorating.
  6. While cookies are cooling, blend frosting ingredients together. Then place frosting into a piping bag and decorate as desired. Store any leftovers in an airtight container. Enjoy!

Keywords: grainfree, vegan, dairyfree, glutenfree, sugarcookies, holiday, decorating, christmascookies

 

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Holiday Iced Sugar Cookies (paleo version)


  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 min
  • Yield: 10-12 cookies 1x

Ingredients

Scale
  • 1 1/2 cups almond flour (Bob’s Red Mill)
  • 1/2 cup arrowroot flour
  • 1/4 teaspoon baking soda
  • 1/4 cup honey
  • 3 tablespoons Earth Balance (Soy-Free or Coconut Spread)
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond milk
  • FROSTING:
  • 2/3 cup Spectrum Shortening (or Earth Balance Spread Coconut Spread)
  • 1/4 cup honey
  • 1 tablespoon vanilla extract
  • 1/3 cup egg white powder (Hoosier Hill Farms) or plain egg white protein powder will do.
  • 2 1/2 tablespoons arrowroot flour
  • 1/4 teaspoon salt
  • Natural food coloring options along with sugarless toppers in “Tips” section in post above.

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, arrowroot starch, and baking soda.
  3. Add honey, Earth Balance, vanilla extract + almond milk and work through until dough forms. Dough will be a bit sticky, let dough rest for 5 minutes.
  4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
  5. Gently peel and lift cookie cutouts and transfer to parchment lined baking sheet.
  6. Bake at 350 degrees for 12-15 minutes–you want them to be a little soft. Let them cool on the baking sheet, they will firm up a bit during the cooling process.
  7. Blend frosting ingredients together with hand mixer while you’re waiting for your cookies to cool. Chill frosting for 10 minutes in freezer, it will firm up a touch. Blend again, frost and decorate as desired. Store leftovers in an airtight container. Enjoy!

Keywords: paleo, grainfree, glutenfree, dairyfree, sugarcookies, holiday, christmas

 

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Holiday Iced Sugar Cookies (scd version)


  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 min
  • Yield: 10-12 cookies 1x

Ingredients

Scale
  • 2 1/2 cups almond flour 
  • 1/4 teaspoon baking soda
  • 3 tablespoons butter, melted
  • 1/4 cup honey
  • 1 tablespoon vanilla extract
  • 1.5 tablespoon almond milk
  • FROSTING: (link to our farmer cheese frosting above in tips section)
  • 2/3 cup Spectrum Shortening or butter
  • 1/4 cup honey
  • 1 tablespoon vanilla extract
  • 1/2 cup egg white powder (Hoosier Hill Farms) or plain egg white protein powder will do.
  • 1/4 teaspoon salt
  • natural food coloring (plant based varieties) links in “tips” section in post above.

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour and baking soda. Cut butter into flour with a pastry cutter or fork.
  3. Add honey, almond milk + vanilla extract and work through by hand until dough starts to form. Dough will be a bit sticky, let dough rest for 5 minutes.
  4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
  5. Gently peel and lift cookie cutouts and transfer carefully to parchment lined baking sheet.
  6. Bake at 350 degrees for 10-12 minutes–when they’re ready, they will still be soft but starting to brown a touch around the edges. Let them cool completely on the baking sheet–DO NOT move them, they will firm up during the cooling process.
  7. Blend frosting ingredients together with hand mixer while you’re waiting for your cookies to cool. Chill frosting for 10 minutes in freezer, it will thicken. Blend frosting again, place into piping bag and decorate as desired. Store leftovers in an airtight container. Enjoy!

Keywords: grainfree, glutenfree, scd, specificcarbohydratediet, sugarcookies, holiday, christmas, cookies, dessert

 

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Grain-Free Rugelach


  • Author: Lila Ruth
  • Prep Time: 40 min
  • Cook Time: 15 min
  • Total Time: 55 min
  • Yield: 10-12 1x

Ingredients

Scale
  • 2 cups Almond Flour (Bob’s Red Mill)
  • 1 cup Potato Starch (Not Potato Flour).
  • 2 tablespoons Sugar
  • 1/4 teaspoon Guar Gum
  • 1/4 teaspoon Salt
  • 1 Egg + 1 Egg yolk
  • 1/4 cup Cold Butter, Cubed
  • 1/4 cup Cream Cheese, Chilled + Cubed (or Daiya for Dairy-Free)
  • 2 tablespoons Milk or Milk Substitute (Almond, Soy, Rice, etc.)
  • 1 teaspoon Vanilla Extract
  • FILLING:
  • 1 cup Brown Sugar
  • 1 tablespoon Cinnamon
  • 3/4 cup Chopped Walnuts or Pecans
  • Jar of Favorite Preserves (Apricot, Strawberry, etc.)
  • 3/4 cup Dried Currants

Instructions

  1. Preheat oven to 350 degrees
  2. Whisk together almond flour, potato starch, sugar, guar gum and salt.
  3. Using a pastry cutter or food processor, cut (or pulse) butter into flour, then add cubed cream cheese and also cut into flour.
  4. Add egg, milk, vanilla and work into dough. Dough will be sticky, similar to play-doh.
  5. Roll dough out in between two pieces of parchment paper. Then spread dough with jam, sprinkle with brown sugar, cinnamon and nuts.
  6. For the spiral Rugelach, you will want to form a log. Using the parchment paper, gently roll dough from the shorter edge forward like a yule log. Then gently tighten the dough log at the base so it will not come loose. Cut cookies about 1/2 inch in thickness as shown in photo. You can mend any breaks in the dough with a touch of water.
  7. If you prefer the crescent look, cut dough into long pizza-like slices and lift the parchment paper forward to assist the rolling process. This will keep the dough from breaking up.
  8. Use spatula to transfer rugelach to parchment paper lined cookie sheet. Bake for 15-20 minutes until slightly golden. Let the cookies cool before transferring to plate. Enjoy!

Keywords: grainfree, glutenfree, rugelach, cookies, holiday, baking, recipes

 

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Paleo Chocolate Silk Pie


  • Author: Lila Ruth
  • Total Time: 30 minute prep, chill in fridge overnight (or freezer 3 hours)

Ingredients

Scale
  • CRUST:
  • 1 1/2 cups almond flour (Bob’s Red Mill)
  • 2/3 cup tapioca starch
  • 1/4 teaspoon salt
  • 1/4 cup butter, chilled + cubed (ghee or solid coconut oil also works)
  • 1/4 cup cold water
  • FILLING:
  • 1 tablespoon tapioca starch
  • 1 tablespoon gelatin (powdered- we use Knox or Now Foods brands)
  • 2 1/3 cups coconut milk (full fat)
  • 4 egg yolks (yolks only)
  • 3/4 cup honey
  • 2 teaspoons vanilla extract
  • 4 1/2 ounces unsweetened baking chocolate, chopped (we love Ghiradelli or Hu Kitchen makes great Paleo chocolate)
  • 1 tablespoon butter (or ghee)
  • Coconut Whipped Topping:
  • The solid cream from two cans of chilled coconut milk (view instructions for details)
  • 1/4 teaspoon gelatin
  • 1/8 teaspoon vanilla extract
  • drizzle of honey or tiny pinch of stevia

Instructions

  1. Preheat oven to 350 degrees
  2. Start with your crust. In a large bowl, whisk together almond flour, tapioca starch and salt. With a pastry cutter, cut your chilled butter into the flour blend. Make sure butter pieces are no larger than pea-size.
  3. Add water into flour/butter mixture and slowly work into dough. (I prefer to use my hands, but a food processor works as well). Dough will be sticky, let it rest for 5 minutes (it will thicken slightly) and wash hands. Shape dough into ball. (Dough will be pliable and have a similar texture to soft play-doh).
  4. Press and flatten your dough into a 9 inch pie pan and work dough up the sides and around the edges. You may find it easier to work with the dough if you dip your fingers into water first. I keep a small cup by my working station. (Alternatively, you can roll the dough in-between two pieces of parchment paper, then peel the top layer of parchment paper off and swiftly turn your rolled dough onto the pie pan and make any necessary adjustments).
  5. Prick your pie dough with a fork and place onto a cookie sheet. Brush edges with an egg wash. Bake at 350 degrees for about 20-25 minutes and allow crust to cool.
  6. FILLING:
  7. While your crust is cooling, let’s create your filling. In a large bowl, add gelatin, tapioca starch and salt. Whisk dry ingredients together. Then while whisking, slowly add your coconut milk, honey, vanilla and egg yolks. Combine until smooth.
  8. Pour coconut milk mixture into medium sized pot and cook on medium heat until you reach a boil. (Make sure you are stirring at frequent intervals). Allow contents to lightly boil about 10 seconds while whisking then turn off your burner. Add in your chocolate. Continue to whisk while chocolate is melting until smooth– the chocolate will thicken the filling up just a bit. Now add your 1tbsp of butter, and stir until smooth.
  9. Pour your filling into your prepared pie crust and allow to cool on the countertop for 15 minutes. Then carefully place in the refrigerator overnight to set. For quick setup, place pie in freezer for 3 hours–works like a charm, especially when you need it fast! (After your pie is thoroughly chilled, I recommend leaving it out for about ten minutes before serving so it can return to it’s super silky texture, so delicious either way, but we love it extra smooth)!
  10. COCONUT WHIPPED TOPPING:
  11. Make your coconut whipped topping right before serving the pie. Open two cans of chilled coconut milk and remove just the cream on top, being careful not to transfer liquid a long with it. Place the cream in your chilled mixing bowl. Sprinkle 1/4 tsp of gelatin overtop and add a very small drizzle of honey and 1/8th tsp of vanilla extract. Blend for just 10-15 seconds, over blending tends to loosen the cream. Place in piping bag with star tip or spoon a dollop on each pie serving. Serve and enjoy! Cover and refrigerate leftovers.

Keywords: grainfree, paleo, glutenfree, dairyfree, chocolatepie, chocolate, dessert, recipe

 

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Iced gingerbread Cookies (traditional version)


  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 min
  • Yield: 10-12 cookies 1x

Ingredients

Scale
  • 1 1/2 cups almond flour (Bob’s Red Mill)
  • 3/4 cup potato starch (not potato flour)
  • 1/2 cup sugar
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 3 tablespoons butter or Earth Balance Spread, melted
  • 1 egg
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 3 cups powdered sugar (Wholesome! brand is grain-free)
  • 1/2 cup butter (or vegan butter)
  • 2 1/2 tablespoons milk (or almond milk)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • (Royal Icing alternative in the “Tips” section in post above).

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, potato starch, sugar, spice and baking soda.
  3. Add egg, butter, molasses + vanilla extract and work through until dough forms. Dough will be a bit sticky, let dough rest for 5 minutes.
  4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
  5. Gently peel and lift cookie cutouts and transfer to parchment lined baking sheet.
  6. Bake at 350 degrees for 12-15 minutes–you want them to be a little soft. Let them cool on the baking sheet, they will firm up a bit during the cooling process.
  7. Blend frosting ingredients together with hand mixer while you’re waiting for your cookies to cool. Frost and decorate as desired. Store leftovers in an airtight container. Enjoy!

Keywords: grainfree, glutenfree, dairyfree, gingerbread, cookies, holiday, christmas, baking, recipes

 

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Iced gingerbread Cookies (vegan version)


  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 15
  • Total Time: 45 min
  • Yield: 10-12 cookies 1x

Ingredients

Scale
  • 1 1/2 cups almond flour (Bob’s Red Mill)
  • 3/4 cup potato starch (not potato flour)
  • 1/2 cup sugar
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon guar gum
  • 1/8 teaspoon baking soda
  • 1/4 cup Earth Balance Spread, melted
  • 2 tablespoons almond milk
  • 1 tablespoon molasses
  • 1/2 tablespoon vanilla extract
  • FROSTING:
  • 3 cups powdered sugar (Wholesome! brand is grain-free)
  • 1/2 cup Earth Balance Spread
  • 2 1/2 tablespoons almond milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • (Royal Icing alternative in the “Tips” section in post above).

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, potato starch, sugar, spice, guar gum and baking soda.
  3. Add vegan butter, molasses, almond milk + vanilla extract and work through until dough forms. Dough will be a bit sticky, let dough rest for 5 minutes.
  4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
  5. Gently peel and lift cookie cutouts and transfer to parchment lined baking sheet.
  6. Bake at 350 degrees for 12-15 minutes–you want them to be a little soft. Let them cool on the baking sheet, they will firm up a bit during the cooling process.
  7. Blend frosting ingredients together with hand mixer while you’re waiting for your cookies to cool. Frost and decorate as desired. Store leftovers in an airtight container. Enjoy!

Keywords: grainfree, vegan, glutenfree, dairyfree, gingerbread, cookies, holiday, christmas, baking

 

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Iced gingerbread Cookies (paleo version)


  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 min
  • Yield: 10-12 cookies 1x

Ingredients

Scale
  • 1 1/2 cups almond flour (Bob’s Red Mill)
  • 1/2 cup arrowroot starch
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/8 teaspoon baking soda
  • 3 tablespoons honey
  • 3 tablespoons Earth Balance (Soy-Free or Coconut Spread), melted
  • 1 tablespoon molasses
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond milk
  • FROSTING:
  • 2/3 cup Spectrum Shortening (or Earth Balance Spread)
  • 1/4 cup honey
  • 1 tablespoon vanilla extract (clear vanilla for lighter frosting color)
  • 1/3 cup egg white powder (Hoosier Hill Farms) or plain egg white protein powder will do.
  • 2 1/2 tablespoons arrowroot starch
  • 1/8 teaspoon salt
  • Natural food coloring options in “Tips” section in post above.

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, arrowroot starch, pumpkin pie spice and baking soda.
  3. Add honey, Earth Balance, molasses, vanilla extract + almond milk and work through until dough forms. Dough will be a bit sticky, let dough rest for 5 minutes.
  4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
  5. Gently peel and lift cookie cutouts and transfer to parchment lined baking sheet.
  6. Bake at 350 degrees for 12-15 minutes–you want them to be a little soft. Let them cool on the baking sheet, they will firm up a bit during the cooling process.
  7. Blend frosting ingredients together with hand mixer while your waiting for your cookies to cool. Chill frosting for 10 minutes in freezer, it will firm up a touch. Blend again, frost and decorate as desired. Store leftovers in an airtight container. Enjoy!

Keywords: grainfree, paleo, glutenfree, dairyfree, sugarcookies, holiday, christmas, cookies

 

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Iced gingerbread Cookies (scd version)


  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 min
  • Yield: 10-12 cookies 1x

Ingredients

Scale
  • 2 1/4 cups almond flour (Bob’s Red Mill)
  • 1 tablespoon pumpkin pie spice (or 1 tsp each of ground cinnamon, ginger + cloves)
  • 1/4 teaspoon baking soda
  • 3 tablespoons butter, melted (or ghee)
  • 1/4 cup honey
  • 2 tablespoons prune juice (no additives)
  • 1 teaspoon vanilla extract
  • FROSTING: (See Tips in post above to use our SCD Farmer Cheese Frosting from our SCD Pumpkin Bread recipe if you prefer)
  • 2/3 cup Spectrum Shortening or butter
  • 1/4 cup honey
  • 1 tablespoon vanilla extract
  • 1/2 cup egg white powder (Hoosier Hill Farms) or plain egg white protein powder will do.
  • 1/4 teaspoon salt
  • natural food coloring-beet powder for pink and reds, spirulina powder for green. Watkins makes a great natural food coloring if tolerated.

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, pumpkin pie spice and baking soda.
  3. Add honey, melted butter, prune juice + vanilla extract and work through by hand until dough starts to form. Dough will be a bit sticky, let dough rest for 5 minutes.
  4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
  5. Gently peel and lift cookie cutouts and transfer carefully to parchment lined baking sheet. (You can use a knife or offset spatula to lift the edges from the parchment paper to assist in lifting the cookies).
  6. Bake at 350 degrees for 10-12 minutes–they will still be soft but starting to brown a touch around the edges. Let them cool completely on the baking sheet–do not move them, they will firm up during the cooling process.
  7. Blend frosting ingredients together with hand mixer while you’re waiting for your cookies to cool. Chill frosting for 10 minutes in freezer, it will thicken. Blend frosting again and decorate as desired. Store leftovers in an airtight container. Enjoy!

Keywords: grainfree, glutenfree, scd, specificcarbohydratediet, sugarcookies, holiday, christmas, cookies

 

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Grain-Free Eggnog Cookies

“Bourbon” Glazed Eggnogg Cookies


  • Author: Lila Ruth
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 10 cookies 1x

Ingredients

Scale
  • 1.5 cups almond flour
  • 1/3 cup tapioca starch
  • 1/3 cup sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 2 egg yolks (yolks only)
  • 3 tablespoons softened butter (Earth Balance for dairy-free)
  • 1.5 tablespoons half and half or full fat coconut milk. (Almond milk will work in a pinch)
  • 1/2 tablespoon vanilla extract
  • Topping:
  • 2 cups powdered sugar (Wholesome! brand is grain-free)
  • 1 tablespoon milk or coconut milk (almond milk ok here too)
  • 1 tablespoon melted butter
  • 1/2 tablespoon vanilla
  • 1/2 tablespoon bourbon (or additional vanilla or rum extract, Simply Organic is alcohol-free) 
  • *additional nutmeg to sprinkle on top of the glazed cookies

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together almond flour, tapioca starch, sugar, nutmeg and baking soda.
  3. Add in egg yolks, softened butter, half and half and vanilla extract. Combine with a large fork until dough starts to form, then work dough by hand. Dough will be sticky. Wash hands, dry and then form dough into a ball.
  4. Then create 10 small balls of dough,  using the palms of your hands to form them. Place them on a parchment paper lined baking sheet and press down on each one, flattening them about half way. Bake at 350 degrees for 12-15 minutes. The will still be soft in the middle and golden around the edges. Allow them to cool completely, uninterrupted. They will still be setting up during the cooling process.
  5. While you’re waiting for the cookies to cool, go ahead and mix together your glaze with hand mixer on medium speed. Add more milk if you like a thinner glaze, or more powdered sugar if you prefer a thicker glaze. Spoon glaze over cookies and sprinkle with nutmeg or sugar sprinkles. Allow glaze to set. Serve and enjoy! Store any leftovers in an airtight container. And don’t forget to make a few extra for Santa’s reindeer!

Notes

*If you want your cookies super boozy, just brush them with bourbon when they’re cooling on the baking sheet before you add the glaze. Just keep it mind that this will pack a real bourbon punch! 😉

Keywords: grain-free. gluten-free. dairy-free. eggnog, eggnog cookies, Christmas recipes, santa, holiday baking

 

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SCD Gingerbread Cupcakes

SCD Gingerbread Cupcakes With Lemon “Cream Cheese” Frosting


  • Author: Lila Ruth
  • Prep Time: 25 min
  • Cook Time: 25 min
  • Total Time: 50 min
  • Yield: 10-12 cupcakes 1x

Ingredients

Scale
  • 2.5 cups almond flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon baking soda
  • 2 eggs
  • 1/3 cup honey
  • 1/4 cup olive oil
  • 3 tablespoons prune juice (or molasses for traditional version)
  • 3 tablespoons applesauce
  • 2 tablespoons almond milk (or coconut milk)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract

For The Frosting: (Double frosting recipe for tall piped look pictured here).

  • 7.5 ounces Farmer Cheese (1 packageDry Curd Cottage Cheese). We use Friendship brand, you can also use homemade SCD cream cheese.
  • zest of 1 lemon
  • 6 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 2.5 tablespoons honey
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, spices and baking soda. Then add your eggs, honey, olive oil, molasses (or prune juice), applesauce, almond milk, apple cider vinegar and vanilla extract. Blend until smooth.
  3. Pour your batter into cupcake liners a little over 1/2 way full. Yields 12. Bake at 350 degrees for about 25 minutes. Let your cupcakes cool completely before removing from cupcake tin.
  4. While your cupcakes are cooling, mix together your frosting. In a food processor (or blender), cream together your softened butter and Farmer Cheese. Add in lemon zest, honey, vanilla extract, lemon juice and blend again. Place frosting in freezer for 10 minutes to firm up. (The butter will cool, which thickens the frosting). Remove your frosting from the freezer and blend again in food processor until smooth. Spread or pipe over cooled cupcakes and enjoy! Store leftovers in an air tight container and refrigerate.

Keywords: grainfree, scd, specific carbohydrate diet, gluten-free, gingerbread, cupcakes, holiday baking, lemon

 

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SCD Iced Pumpkin Bread


  • Author: Lila Ruth
  • Prep Time: 25
  • Cook Time: 45 min
  • Total Time: about an hour
  • Yield: 10 slices (12 muffins) 1x

Ingredients

Scale
  • 2 1/4 cups almond flour (Bob’s Red Mill)
  • 1/2 tablespoon pumpkin pie spice (or equal measures of ground cinnamon, clove + ginger).
  • 1 teaspoon baking soda
  • 1/2 cup small raisins
  • 1/3 cup finely chopped walnuts
  • 2 eggs
  • 1 cup pumpkin (Trader Joe’s is BPA-free with no additives). Or you can use cooked pumpkin, or butternut squash, just make sure they’re drained.
  • 1/2 cup honey
  • 1/4 cup olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon almond milk (or coconut milk, water will do in a pinch)
  • 1/2 tablespoon vanilla extract
  • FOR THE FROSTING:
  • 7 1/2 ounces Farmer Cheese (Dry Curd Cottage Cheese) We use Friendship brand or you can use homemade SCD cream cheese
  • 6 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 1/2 tablespoons honey

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, spices and baking soda. Add raisins + walnuts, whisk again. Then add your eggs, pumpkin, honey, olive oil, apple cider vinegar, almond milk + vanilla extract. Combine until smooth. (Hand mixer on medium speed works well, you can also do it by hand).
  3. Pour batter into a parchment paper lined loaf pan or lined muffin tin. Bake at 350 degrees for about 45-55 minutes. Cover fully with aluminum foil at 25 minutes to prevent over-browning, this will also help steam the bread. Bread will be a little tender, but mostly firm. (Muffins take just about 30 minutes).
  4. Remove from oven and let cool COMPLETELY before removing from pan. This part is important as it will be firm for cutting only when cooled. (But you can sneak a pinch if you must )
  5. FOR THE ICING:
  6. In a food processor (or blender), cream together your soft butter and Farmer Cheese. Add in honey + vanilla extract and blend again. Place frosting in freezer for 10 minutes to firm up. (The butter will cool, which thickens the frosting).
  7. Remove your frosting from the freezer and blend again in food processor until smooth. Spread over cooled pumpkin bread or muffins and enjoy! Store leftovers in air tight container and refrigerate.

Keywords: grainfree, glutenfree, scd, specificcarbohydratediet, breakfast, pumpkinbread, fallrecipe

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4 Comments

    1. Thank you dear Noelle!! You are so kind, I can never get enough sweets at Christmas, there are just too many delicious options this time of year! 😀

    1. Aw you are so kind, thank you so much dear Katherine!!! I hope you have a beautiful Christmas too + a Happy New Year!! 😀

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