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