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 Coconut Milk Whipped Cream is totally guilt free, vegan and gluten free. It makes for the perfect topping to a dessert, or fresh berries. It is also very easy to make!

Ingredients:

• 1 can of full fat, gluten free coconut milk
• 1 tsp of organic gluten free agave nectar

Method:

Place your can of coconut milk in the fridge over night. The next day, open the can from the bottom and drain all of the liquid out. About 1/4 of the can will remain liquid, and the rest will have solidified. Scoop out the solid coconut milk and place in a large bowl and beat on high with an electric mixer for two minutes. Add in your organic agave nectar and continue to beat until smooth. Serve and enjoy!

— The Healthy Celiac

The Tasteful Pantry shared this awesome Mother's Day gluten free breakfast recipe with me and I had to re-post. It is a simple (kid and Dad-proof) recipe that is perfect for celebrating Mom this weekend. The recipe is free from sugar, and can be made savory or sweet depending on what you like. I personally like to top them with fresh fruit and coconut milk whip cream, but you can also go the bacon and egg route too. Added bonus, these crepes can easily be made dairy free.

INGREDIENTS (makes about 12 crepes):
1 1/4 cups buckwheat flour
3 large eggs
1/4 cup vegetable oil plus additional for skillet
3/4 cup nonfat milk (or alternative milk like almond or coconut for non-dairy)
1 1/4 cups (or more if needed for consistency) water
1/4 teaspoon salt

METHOD:

Place the flour in a medium bowl. While continuing to whisk, add in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.

Heat a 10-inch-diameter nonstick skillet over medium-high heat; brush the pan with oil (not too much or the oil will start to spatter – be careful with the hot pan!)

Add 1/4 cupful batter to the pan; tilt it around to coat the entire bottom of the pan.

Cook the crepe until it’s golden on the bottom (you’ll have to lift a tiny bit of it up to peek), adjusting the heat down to prevent burning, 30 to 45 seconds.

Using a spatula, turn the crepe over. Using a wider spatula will make it easier to flip – don’t forget to be gentle! Cook another 30 seconds then transfer to a plate. Repeat with the rest of the batter, stacking crepes between sheets of plastic wrap.

Top with whatever toppings you think Mom will like! Get creative and have some fun with it!

— The Healthy Celiac

•photo via of The Tasteful Pantry

They may not look gorgeous, but these frozen dark chocolate covered chia flour banana bits are outrageously good. Inspired by the Trader Joe's version, these little bites will satisfy any sweet tooth. I pre-dipped the banana pieces into Cold Pressed White Chia Flour to add some extra fiber and make these a little healthier. For the chocolate, I used ghirardelli 60% dark chocolate baking chips and organic coconut oil — an easy and healthy alternative to using shortening in your dipping chocolate. You can also easy use vegan dark chocolate instead of 60% dark. The recipe takes about 30 minutes to make.

Ingredients:

• 3 ripe bananas
• 1 package of ghirardelli 60% dark chocolate chips
• 1 tablespoon of organic coconut oil
• 3 tablespoons of Cold Pressed White Chia Flour (I order mine here)

Method:
• Cut up your three bananas into 3/4 inch slices.
• In a small saucepan, combine half of the package of chocolate chips and coconut oil. Cook over low-medium heat, stirring constantly.
• Once chocolate is melted, dip each piece of banana in Cold Pressed White Chia Flour, and then dip in chocolate. Place on a cookie sheet lined with wax paper. Repeat until you have dipped all banana pieces. Place in the freezer for 1 hour to cool. Once cold, remove all banana pieces from the cookie sheet, and move into freezer safe container.

Enjoy!

— The Healthy Celiac