This delicious and amazing recipe was created by Chocolate Covered Katie and is originally from the Chocolate Covered Katie Cookbook. They take 5 minutes to prepare and can be raw, gluten-free, egg-free, dairy-free, soy-free, and vegan. But more importantly, they taste somewhat like the cross between a brownie and a chocolate candy bar!

Total Time: 10m
Yield: 16 brownies

Ingredients

• 2½ cups loosely packed pitted dates
• 1 1/2 cups walnuts
• 6 tbsp cacao or cocoa powder
• 1 1/2 tsp pure vanilla extract
• 2 tsp water
• 1/4 + 1/8 tsp salt
• 1/4 cup cacao or cocoa powder
• ¼ cup pure maple syrup (or raw agave)
• 2 tbsp vegetable or melted coconut oil
• 1/2 tsp pure vanilla extract

InstructionsCombine the dates, walnuts, 6 tbsp cocoa, 1 1/2 tsp vanilla, water, and salt in a food processor. Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water.  Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan. In a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread evenly over dough in the baking pan. Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.
Nutrition Information Per Brownie – including frosting:

• Calories: 140
• Fat: 7g
  
• Saturated Fat: 0.8g
• Carbohydrates: 20g
• Protein: 3.5g
• Fiber: 3.5g
• Cholesterol: 0mg
• Sugar: 16g (mostly natural sugar from the fruit)
• Weight Watchers SmartPoints: 6
  

It literally does not get any better than this healthy and simple recipe from Paleo Grubs. It's super easy to make, and looks beautiful on a table. Even better, it is gluten free, paleo and vegan!

From Paleo Grubs: "Desserts with only a few ingredients can still taste amazing. In this recipe blueberries are baked and topped off with sweet almonds. The blueberries start bubbling in the oven and the almond crumble turns a nice golden brown. A sweet cinnamon smell starts permeating the kitchen as it bakes. Then the warm dishes come out of the oven in a beautiful shade of purple, ready for you to enjoy. The recipe begins by tossing the blueberries with a hint of lemon and dividing the fruit among six ramekin dishes for easy serving sizes. As a side note, I think that frozen blueberries would leave this dish too watery, so I recommend fresh blueberries for the best result."

The recipe and images for these delicious little cookie cups come from Paleo Running Momma.  These Gluten Free and Paleo Chocolate Almond Butter Cookie Cups are perfect anytime! Simple, delicious and healthy chewy almond butter cookie cup filled with a dreamy chocolate almond butter fudge. Grain free, dairy free.

Prep time 20 mins | Cook time 10 mins | Total time 30 mins

Ingredients:

For the Cookies

• ¾ cup smooth almond butter**
• 1 egg
• ½ cup organic coconut sugar
• 1 tsp pure vanilla extract
• 1 cup Bob's Red Mill Superfine Blanched Almond Flour
• ½ tsp baking soda
• pinch sea salt

For the filling

• ½ cup dairy free, soy free chocolate chips or chopped chocolate
• ¼ cup smooth almond butter
• ½ tsp pure vanilla extract

Instructions:

1. Preheat your oven to 350 F and line a 24 cup mini muffin pan with liners*
2. In a large bowl, beat together the egg, almond butter, coconut sugar and vanilla until smooth. In a separate bowl, combine the almond flour, baking soda and salt, then stir this mixture into the wet ingredients until fully combined. The dough will be thick and feel greasy due to the almond butter but this won't affect the cookies.
3. Scoop the dough evenly between the 24 mini muffin cups, then use the back of a ½ tsp to make a dent in the center to form the "cups" as shown in the photo above.
4. Bake in the preheated oven for 8-10 minutes until just set. The centers will puff up a bit while baking, so very lightly press them down again once removed from oven.
5. While the cookies bake, put the chocolate chips and almond butter in a microwavable glass bowl and microwave in 25 second increments, stirring after each one, until melted and smooth. Stir in the vanilla once melted.
6. To form the cookie cups, wait until the filling cools enough so it's the consistency of thick frosting, then spoon some into the center of each cookie cup. If the filling hardens too much while making the cups, simply microwave for 10-15 second and stir to soften it.
7. The filling will cool to the consistency of fudge and the cups will be chewy. Store leftovers in the refrigerator for up to 4 days. Enjoy!

Notes
*You could also lightly grease the cups with coconut oil - the liners make cleanup and removal so much easier though!
**A creamy, almost drippy almond butter will work best for this recipe - stir well before adding

Visit Paleo Running Momma for full recipe.

This awesome recipe comes from Buzzfeed Goodful and is the perfect healthy and low-calorie dinner. Visit Buzzfeed to see the quick recipe video! The dish also makes for a great leftovers lunch the next day!

Ingredients:
2 pounds small red (or yellow) potatoes, quartered
4 tablespoons olive oil
Salt, to taste
Pepper, to taste
4 cloves garlic, minced
4 tablespoons lemon juice
2 tablespoons fresh thyme
2 teaspoons ginger
2 salmon fillets
1 bunch (roughly 1 pound) asparagus

Preparation:

1. Preheat the oven to 400˚F/200˚C.
2. Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
3. Bake for 30 minutes.
4. Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
5. Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
6. Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
7. Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.)
8. Enjoy!

Life Changing Bread has been around for a few years now, but if you haven't heard of it, you need to. This bread recipe  absolutely lives up to its name .... It is life changing. This healthy spin on bread is packed with nutritious ingredients and a toasted slice of it makes for a perfect breakfast. It is entirely gluten free and vegan and is not hard to make! The recipe (created by My New Roots) freezes exceptionally well, and is delicious when toasted. I especially love the fact that it contains chia and psyllium seed husks because both are incredible for digestion (very important for a celiac). Below is the recipe for this bread, but definitely check out My New Roots for a longer explanation on what makes this bread so awesome.


The Life-Changing Loaf of Bread
Makes 1 loaf
Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

Directions:
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

*All photos from My New Roots

Forget batting trying to make a gluten free apple pie this year, and opt for these incredible Hasselback Baked Apples by Every Last Bite. According to the culinary genius of Carmen over at Every Last Bite: "Hasselback potatoes seem to be absolutely everywhere these days, and with good reason, they are easy to make and look so good! I have tried experimenting with different SCD (select carbohydrate diet) legal variations including butternut squash and carrots, but they both had room improvement to say the least. I was so excited when I came across a sweet version on Cooking Light that used apples, genius! I played around with different ingredients and came up with this grain, gluten, dairy and refined sugar free version that is so delicious."

These hasselback apples are like individual servings of apple pie. Each slice of apple is tender and juicy and coated in a crumbly cinnamon, nutmeg and coconut mixture. Topped with a spoonful of cinnamon coconut whip and sprinkled with pecans, this is an impressive dish to serve to guests. You can prepare the dish a few hours in advance and quickly warm them through before serving. I am also happy to report that the leftovers taste just as good one to two days later (especially for breakfast!) so this is definitely a recipe that’s worth doubling.

Hasselback Baked Apples
Prep time 20 mins | Cook time 40 mins | Total time 1 hour | Serves: 4
Recipe type: Specific Carbohydrate Diet Legal, Grain/Gluten Free, Dairy Free, Refined Sugar Free, Paleo, Vegan

Ingredients

• 2 large apples (I used Red Delicious)
• 2 tbsp coconut oil, melted
• 1 tbsp cinnamon
• 1½ tbsp honey*

Filling

• 3 tbsp unsweetened shredded coconut
• ¾ tsp cinnamon
• 1 tbsp honey*
• ¼ tsp nutmeg
• 3 tbsp coconut oil
• 1½ tbsp almond flour
• pinch of salt

Toppings

• 1 can coconut cream
• 1 tsp honey*
• ¼ tsp cinnamon
• ¼ cup toasted pecans, chopped

Instructions

1. Preheat the oven to 200 degrees celsius
2. Peel the apples, core and slice in half. Place the apples face down on a cutting board and cut ¾ of the way through the apple, continue making slices across the rest of the apple. Repeat with the other 3 halves.
3. Combine the melted coconut oil, cinnamon and honey in a bowl. Place the sliced apples face down in a baking dish and liberally brush with the coconut oil, honey and cinnamon mixture. Cover the baking dish with tinfoil and bake in the over for 25-30 minutes or until the apples become tender.Remove from the oven and allow the apples to slightly cool.
4. In a bowl combine the ingredients for the filling. Add 1-2 spoonfuls of the apple juice from the bottom of the pan to thin out the mixture.
5. Using a fork, carefully place a small amount of the coconut mixture into each of the slits. Once the apples have been stuffed, return the baking dish to the oven and bake for 10 more minutes.
6. While the apples are cooking, stir the coconut cream, honey and cinnamon together. Be sure not to over stir as the cream may become more liquid.
7. To serve top each apple with a spoon full of the coconut whip and sprinkle with chopped pecans.
   

*Honey can be substituted with maple syrup to make this dish vegan

My favorite food blog, Every Last Bite just published the PERFECT gluten free and vegan Mushroom Cauliflower Risotto recipe. Ideal for a Fall dinner, this recipe is healthy, hearty and totally delicious. Now, as it is vegan and missing rice (which you could sub in if you wanted to), the taste is not exactly the same as classic risotto.

Every Last Bite writes: "Don’t get me wrong, this grain free risotto isn’t identical to the traditional dish, but the flavors are very similar. By ensuring the cauliflower rice remains chunkier in size, and stirring in a few spoonfuls of coconut cream (which adds creaminess without any extra flavor) you can emulate the same chunky texture and cream rich flavor without any starch or dairy."

I highly recommend adding this dish to your dinner line-up this Fall!


Prep time: 10 mins | Cook time: 30 mins | Serves: 4
Grain/Gluten Free, Dairy Free, Paleo, Vegan, Refined Sugar Free, Nut Free

Ingredients

• 2 cups sliced mushrooms
• ½ cup dried porcini mushrooms
• 2 cloves garlic, crushed
• ¼ tsp salt
• 1 tsp thyme
• 1 tbsp olive oil
• 1 onion, finely diced
• 2 sticks celery, finely diced
• ¼ cup white wine
• ½ cup chicken stock (or vegetable stock if vegan)
• 4 cups cauliflower rice (approximately 1 small head of cauliflower)
• 1½ tbsp coconut cream
  
  

Instructions

1. In a bowl soak the dried porcini mushrooms in ¾ cup hot water for 20 minutes. Once soaked remove from the water and chop, save the liquid the mushrooms were soaking in.
2. In a frying pan sauté the sliced mushrooms, soaked mushrooms and crushed garlic in 1 tablespoon of olive oil on low heat, season with the chopped thyme and salt and cook until the mushrooms are golden in color (approx 8 minutes). Once cooked, set aside.
3. Cut a head of cauliflower into quarters and place in a food processor. Quickly pulse until the cauliflower is broken down into pieces the size of a grain of rice (don't blend for longer then necessary, you don't want the cauliflower to become too fine)
4. In a sauce pan heat the white wine, chicken stock and the water the mushrooms were soaking in and keep it on a low simmer.
5. Place a large pan on high heat, add the chopped onion, celery and a large spoonful of the stock/white wine mixture. As the liquid begins to evaporate, add another spoonful.
6. Add in the cauliflower rice along with a spoonful of the broth. as soon as the liquid has begun to evaporate add in another spoonful of broth. Repeat this process once or twice more, tasting the cauliflower each time for tenderness before adding more liquid. The cauliflower rice should be tender but not mushy.
7. Stir in the coconut cream and mushrooms. Season with salt and pepper and sprinkle with parmesan cheese before serving.

No, you are not hallucinating — these incredible Pecan & Carmel Shortbread bars are totally gluten free, paleo and dairy free. Thought up by the amazing Carmen of Every Last Bite, this dessert is literally perfect for a celiac disease and / or otherwise restricted diet. If you haven't checked out Every Last Bite yet, go browse through all of the incredible recipes. Almost all Carmen's recipes are gluten free, grain free and dairy free and beyond creative. So no more complaining from anyone gluten free out there that there is nothing to eat!

Prep time: 20 mins Cook time: 10 mins Total time: 30 mins  
Recipe type: Specific Carbohydrate Diet Legal, Grain/Gluten Free, Dairy Free, Refined Sugar Free, Paleo
Serves: 20 bars

Ingredients:
Shortbread Base

• 1½ cups almond flour
• ⅓ cup coconut flour
• ⅓ cup melted coconut oil (or butter)
• 3 tbsp honey (or other sweetener)
• ½ tsp baking soda

Caramel Filling

• 1½ cup dates
• 1 cup coconut cream
• ½ tsp vanilla extract
• ½ tsp salt
• ¼ cup coconut oil

Topping

• 1¼ cups toasted pecans, chopped
• ½ tsp salt

Instructions

1. Preheat the oven to 150 degrees celsius and line a 9 x 9 inch baking tin with foil
2. In a mixing bowl combine the ingredients for the base
3. Empty the dough into the tin and pat down to form a 1.5-2 cm thick base. Place in the oven and let bake for approx 10-12 minutes until it begins to turn a golden brown
4. Place the dates in a food processor and blend until they form a thick paste, add in the coconut cream (make sure you use only cream and not coconut water), vanilla extract, salt and coconut oil. Blend until smooth.
5. Once the shortbread has cooled, pour the caramel on top and evenly distribute with a spoon across the base
6. Toss the chopped pecans with the salt in a bowl and then sprinkle the nuts over the top of the bars.
7. Place the baking tin in the fridge for approx 20 minutes to allow the caramel to become firm. Cut into small slices and serve.
8. These can be stored in the fridge in an air tight container for up to 5 days.

This Mango Ahi Tuna Bowl is the perfect light summer dish! Made with fresh ahi tuna and loaded with veggies, this dish is fresh, healthy and gluten free! You can also make it paleo by eliminating the rice and substituting it with cauliflower rice. It is also pretty quick and easy dish to make, and doesn't take a whole lot of skill in the kitchen!

Ingredients:

• 1 1/4 pounds Fresh ahi tuna sashimi grade
• 2 mangos, sliced into cubes 
• 1/2 English cucumber, sliced into cubes 
• Green chilies to taste 
• 2 avocados, sliced into cubes 
• 2 cups of cooked white rice (or black), cooled to room  temperature 
• Sesame seeds on top to taste
  

Dressing:

• 1/3 cup fresh lime juice
• 1/3 cup olive oil
• 1/3 cup gluten free soy sauce
• 1/2 teaspoon ginger (I use to jarred, fresh works too) 
• 1 shallot chopped finely 
• Pepper to taste
  
  

Method:
Cook your rice and set aside so that it is room temperature. Chop all ingredients and then prepare dressing and set aside. Plate your rice and combine all ingredients on top of rice. Drizzle dressing on top, and garnish with sesame seeds.

Enjoy!

— The Healthy Celiac

I'm not a huge fan of making pasta at home. It's one of those dishes that tastes better at a restaurant, and it can be a high calorie meal to eat on the regular. This is a healthy, organic bolognaise recipe that I do like to make from time-to-time though. The recipe is very simple, and takes about 30 minutes from start to finish. For the sauce, I use Dave's Gourmet Organic Roasted Garlic & Sweet Basil Pasta Sauce which is incredibly delicious and marked gluten free.

Ingredients:

• One organic roma tomato, sliced
  
• One half of a large organic zucchini, sliced into cubes 
• Half a cup of organic sweet onion, diced
  
• One jar of Dave's Gourmet Organic Roasted Garlic & Sweet Basil Pasta Sauce
  
• 1 lb of grass fed, antibiotic free extra lean ground beef
  
• Gluten free quinoa spaghetti (1/4 of package per serving)
  

Method:

• Cut up vegetables and saute in a saucepan for five minutes on high with a tablespoon of olive oil. Set aside.
  
• Boil water and begin cooking your pasta.
  
• Saute ground beef in a saucepan until cooked. Once it is cooked, add back in your vegetables and the jar of pasta sauce. Simmer until pasta is done cooking. Sauce will yield 4 servings.
  
• Once your pasta is cooked, drain the water and serve. Top with bolognaise sauce. Serving should be 1/3 pasta and 2/3 sauce.
  

Enjoy!

— The Healthy Celiac